Whole cluster pressed to old oak casks for natural ferment then left untouched for 9 months. “Come on, come on, come on, come on / Now touch me, babe / Can’t you see that I am not afraid?”
This is Peter Dredge’s ‘Blue Steel’. It’s impossibly pure and long, crunch of acidity, a minor amount of almond gloss, white peach and citrus, aniseed, wheatgerm, a little funk and smoke, and a slight spiciness and chalk dust as it surges into the distance. Riesling-like in intensity, in some respects, yet identifiably Chardonnay in delivery. Superb.
97 points, Gary Walsh, The Winefront