The Wine: Whole-bunch pressed and settled overnight, the juice was then wild-fermented in a mixture of 500-litre French oak hogsheads and puncheons (20% new), with 70% undergoing malolactic. The wine spent 10 months on lees with no stirring.
The Review: Campbell Mattinson, The Wine Front - 94+pts "There’s ample flavour and texture here but the length of this wine is wow. It tastes of grilled peaches, green pineapple, straw, herbs and cedarwood. There’s real flavour here, and a creaminess to the texture, but there’s a real cut to the wine as well. It arguably needs a bit of time to soften. It thrusts its way through the finish, drawing flavour along with it. In 15 year’s time people will be pulling well-cleared bottles of this out and marvelling at how youthful it seems.”
