Hand-picked Tumbarumba fruit, whole-bunch pressed to French oak puncheons, wild yeast and left on lees 11 months all of which has created a highly perfumed, rich and flavoursome wine. A mix of stone fruit, lemon curd and verbena; it's savoury and moreish. There's tension on the palate with the acidity keeping this tightly coiled and very fine.
95 points Jane Faulkner winecompanion.com.au
White fleshed fruit and flowers, a layer of spicy oak, a subtle mint and green herb perfume. It’s glossy and quietly flavoursome, with oatmeal and more savoury/toasty flavours, lemon rind, cool fine acidity, more spice and a pleasant sort of greenness and flintiness on a pretty long finish. Needs a year to come together, but very good wine. Graceful.
94 points Gary Walsh thewinefront.com.au 11 March 2019