4.5 stars Michael Cooper
4.5 stars/92 points Bob Campbell
4.5 stars/91 points Wine Orbit
4 Stars Raymond Chan Wine Reviews
"It's a food wine. It's a winemaker's wine. It's different. It's worth trying for those reasons." Ewan Sargent, Dominion Post November 2015
The wine has gentle aromas of sandalwood and pear. The palate is broad and rich, with soft pear, gentile spice and ginger. It has great textural weight, and the oak complexity complements rather than dominates the fruit. This is a beautiful food wine. The mineral backbone provides structure while juicy acidity gives the wine a long finish. Drink now, or cellar for five years.
pH: 3.17, TA 6.406g/l, residual sugar: 1.62g/l, alcohol: 12.5%
In the winery
The fruit was gently pressed, cold settled and racked to French oak barrels for fermentation and aging. Four months in barrel added palate weight, texture and complexity. The wine was then racked to tank and blended with a portion of tank-fermented sauvignon blanc. The blend was matured in stainless steel for a further five months before bottling.
76% barrel, 24% tank, with about 5% malolactic fermentation.
The grapes were grown at our Carters, Dakins Road and Home blocks. These sites are largely river gravel and stones, which give great richness as well as typical minerality to the wine. The wines are all meticulously cared for and the fruit is harvested at optimal ripeness for each block.