Description / Reviews
"Fermentation took place with wild yeast in French oak hogsheads, around 10% of which were new. Approximately 85% of the wine went through malolactic fermentation. It rested on lees, unstirred, for 7 months before blending and bottling. Aromas of custard pie, fresh lemon, and ripe stone fruits lead into exotic tropical notes of white peach, mango, and a hint of pineapple, lifted by wet stone, subtle hay, and a whisper of almond and nougat. The palate is fleshy and soft, immediately welcoming, with rich, textural layers that are rounded and enveloping. A touch of salinity and vibrant acidity provide balance, while mineral notes and a hint of creaminess carry through to a supple, lingering finish." - Winemaker Notes
"The core of fruit flavour here is just simply delicious. In fact this wine pretty much rates as a ‘wow’ for deliciousness. It tastes of hay and yellow stonefruit, popcorn and pears, with a fully-integrated lacing of cedarwood oak. It’s a wine of excellent fruit intensity and also of out-and-out succulence. Yes please. Love this." - 93 Points, Campbell Mattinson, The Wine Front
