From the oldest estate vines planted ‘92, 100% whole bunches fermented with wild and cultured yeast, matured for 20 months in new French oak. This has had the whole shooting box thrown at it, but has responded in fine style. Yes, the whole bunch are obvious, as is the 100% new oak, but the fruit steps daintily around the road blocks that might have otherwise been too much, and in doing so underlines its excellent length and finish. Drink till 2030
96 Points - James Halliday, Halliday Magazine.