A very complex and quite different style with plenty of reductive, flinty funk and toasted-lime zest, as well as clotted cream and passion fruit. The palate has a rich and fluid feel with plush, smoothly fleshy build and a sweeping, round finish.
Fermented in barrel using indigenous yeasts and transferred out of oak before the following harvest, with a further eight months on lees in tank. The lees, struck flint and subtle oak influence sit nicely alongside bright, herbal-dominant sauvignon blanc characters.
Succulent white peach, apricot and lemon curd flavors are wonderfully lush and complex, with whiffs of beeswax, powdered ginger and lemongrass that linger on a juicy frame. (MW)
A difficult vintage due to cyclones during the harvest period, yet there's a highly successful, powerful wine here. You can expect flesh on the palate, tied together with a taut acid structure that leaves you smacking your lips. Flinty characters, flirty floral aromas and a tangy green element combine on the mid-length finish, reminiscent of nettles and mint. Drink in the short to medium term. (RG)
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