Winemaker "We hand pick the fruit from Matthews Lane vineyard ensuring each parcel of fruit is in pristine condition. After a yeast starter the juice rests on yeast lees for 11 months in new 1,000L German Oak Fuder Barrels. The use of Fuder barrels in this way ensures our Single Vineyard white wines develop a greater complexity and refinement because oak doesn’t dominate. The ratio of wine in contact with the barrel surface is less than smaller barrels so oak pick up is less. The staves of Fuder barrels are thicker which means the temperature of ferment tends to be warmer and we find the fruit characters gain greater depth and complexity."
96+ Points - Stuart McCloskey "Tasted blind. Unmistakeably Shiraz with a wonderfully pure perfume of warm earth, graphite, blueberry compote and seasoned perfectly with wild fennel and rosemary. The palate is grippy (a touch edgy) counterposed with flawless, silky tannins. Dark plum, more blueberry compote turning to violets, savoury, spice and white pepper. Expansive, seductive and far from lacking structure. A wonderful long finish – almost marine in its influence. Decanting and aeration are the key. I suggest 2-3 hours which is ample time and served using Zalto Bordeaux Glassware. Drinking now through to 2030."
96 Points - James Halliday "This is Rolls Royce stuff from a big company made exactly as it might be from a small producer. It's open-fermented with precise plunging automated by the winemakers with the push of a button, and then put in 100% new French oak for 15 months. Lead me to Hermitage in the Rhone Valley and I'll find its brother."