From the original block, these handpicked 22-year-old vines yielded just over 1 tonne per acre. The fruit was basket pressed and barrel fermented with wild yeast in 20% new oak. The wine is then aged on lees with minimal intervention for 10 months. This is really quite effusive on the nose with aromas of ripe yellow citrus, peach stone, corn kernels, a hint of smoky reduction and a subtle waft of oak spice to support. The palate is both svelte and generous, with a beguiling nervosity too. Lovely saline-like minerality leads to a long finish and dare I say it, very Chablis-like.
Winemaker: Oliver Rapson
20yo vines. 20% new oak. There's plenty of acid cut and it's light on its feet in general, but supple mouthfeel and sweet honeysuckle characters make for seductive drinking. Stone fruits and citrus hold the steering wheel before a long, tangy finish.
94 points Campbell Mattinson winecompanion.com.au 1 August 2019