24 hours skin contact was followed by a direct pressing to French wood (25% new) and an ambient yeast fermentation. The wine was then left on lees for 7 months, imparting textural mettle and tension. This is pungent, too, but more subdued across a belly of herbal references, unleashing immense power and precision across a long finish doused with lemon drop and curd. This will age and age well.
95 points Ned Goodwin MW winecompanion.com.au 1 August 2019