Tasting Note

A combination of skin contact over 10 days and barrel fermentation, followed by 9 months in new French puncheons. Cold stabilised prior to bottling.

Review

"Chardonnay: 70% fermented on skins then basket pressed to puncheons, the remaining 30% barrel fermented in new French puncheons. Sauvignon blanc: 10 days fermented on skins then basket pressed to French puncheons. It's certainly a bit 'out there' with its textural grippiness and smoky overtones, but the truth is that this is a fine wine, well made and flavoured. Lemongrass, gunmetal, apple and passionfruit flavours put on a dry-but-delicious show, an attractive smokiness lingering throughout."

92 Points - Campbell Mattinson, Halliday Wine Companion