Vinification: 100% hand picked – a spectacular year with every block and clone contributing to the final blend. Whole bunch pressed, juice transferred to barrel by gravity with no settling. Indigenous yeast fermentation in 500L French puncheons. No batonage. No malolactic fermentation. Maturation for 10 months in new and used French oak – 20% new, 80% older, Taransaud and D&J.
"The personality of Sexton with volume turned up from the wet, cool 2020 year.
Lemon-ginger tea scents and flavours, yuzu fruit, cumquat sweet-sour tang. Exotic citrus, hey? Flinty notes, some sizzling saline acidity in the core, slick, liquid spice cinnamon-clove oaky layering. A leaner style but not without flavour and vitality. Long and dart shaped then starburst of citrus tang to close. Good gear here."
92Pts, Mike Bennie, Winefront
93 Points – Huon Hooke, The Real Review