Tasting notes:
Breakfast or dessert? Toasted brioche, lightly buttered with a generous dollop of grapefruit marmalade, or a lemon curd tart garnished with lemon blossom petals and sprinkled with toasted hazelnuts. An elaborate fusion of sweet-scented aromatics and a smoky, nutty savouriness that carries through onto a wonderfully dry, flinty palate. A rich, opulent wine that has great concentration, tight structure and excellent ageing potential.
Reviews:
95 Points, WINERATER.CO.NZ - Bennet & Hudson
‘Complex, appealing, expressive nose with gorgeous aromas of limes, lemon, creme brûlée, persimmon, toasty oak, creamy vanilla notes, white pepper lees complexity. Still youthful, firm, savoury, tasty, concentrated, rich and powerful with a dense core of fruit and plenty of winemaking influence. Just lacking a little in harmony right now but it is bound to come together with a few more years in the bottle.’
95 Points, MS, CAMDOUGLASMS.COM - Cameron Douglas
‘A totally captivating bouquet laced with aromas of baked stone fruits and wood spices. There’s a stony soil mineral quality that sits just beneath scents of apple and white peach, baking spices and a fine flinty quality. On the palate - a wine of texture and complexity, a core of fruit and oak spices, some battonage toastiness and a long weighty, finish. Complex and youthful, textured and dry, a wine that will continue to age and develop.’
95 Points, MW, THEREALREVIEW.COM - Bob Campbell
‘Rich, smooth-textured wine with grapefruit, a hint of green apple, freshly baked bread, oyster shell and classy French oak flavours. Still quite closed and youthful with masses of potential for bottle development.’
93 Points, James Suckling, JAMESSUCKLING.COM
‘Flint, burnt lemons, peaches, mango stones and white tea. Textured and complex with beautiful minerality and phenolic bite. Dense and full-bodied with a restrained feel.’