93 pts James Halliday
The undoubted complexity of this wine comes from picking on 2 and 24 Feb in Wilyabrup and Carbunup and clones 95 and Gin Gin, the fruit pressed on arrival through a must chiller, chilled for 12 hours, partly pressed to used French oak, all remaining juice fermented at 12-15 degrees C in tank, 2 months lees stirring, with a total of 9 months in barrel. This is the ultimate in synergy, the tactile facets constantly changing, from creamy to acid, the fruit ranging through white peach, rock melon, pear and hazelnut.
90 pts Wine Enthusiast
Made in a reductive style, this wine initially shows aromas of onion skin and nuts, with grilled tropical fruit, brine and toasty oak in the background. The palate is full and slippery in texture, with plenty of fruit weight, citrusy acidity, a toasty oak note and long, lemony finish. |
