White

"Intense and mixed fruit aromas: apple, melon, pear and stone fruit."

Julia Harding (Jancisrobinson.com) "Intense and mixed fruit aromas: apple, melon, pear and stone fruit. No oak flavour but the firm and gently creamy texture and light spice suggests this has had some old oak influence. (I found out later that it was fermented in older oak with indigenous yeasts and only 10% went through malo.) Well-balanced acidity, giving a serious Chardonnay with impressive range of flavours and length for the price. Not quite as edgy as some De Martino wines, but deep and persistent with quite a savoury, lees finish. Good Value"

Bob Campbell "Bright, tangy sauvignon blanc with gooseberry, lime, grapefruit, pineapple and a suggestion of passionfruit flavours. A punchy, assertive and flavoursome wine." Read more...

James Suckling  "There’s a fresh and lively feel to this rich and layered chardonnay that offers plenty of peach flavour and some mango, too. All delivered in a quite assertive, structured and punchy, taut mode. Drink now."

Winemaker "The 2018 vintage has produced a classic Hawke's Bay Chardonnay. Beautifully fragrant citrus, stone fruit and roasted nuts combine on a finely styled, textured and balanced palate showing good complexity."

Winemaker "Intense passionfruit aromas combine with tropical fruit flavours, as well as some herbal notes apparent in the background. A classic Marlborough Sauvignon Blanc that is fresh, pure and long on the palate. This wine reflects premium vineyard sites within the Wairau and Awatere Valleys."

Accolades:

Silver Medal - New Zealand International Wine Show
Silver Medal - International Wine Challenge
Silver Medal - Royal Easter Show Wine Awards

Winemaker: "Complex aromas of ripe mandarin, nettle, fresh apricot, baked peach and lemon curd mingle with vanilla and clove spices. A seaside saltiness leads into the palate reinforcing a lovely rich entry that evolves seamlessly through the palate – this finishes with a mouth-watering acidity making you reach for another glass."

94 Points - James Halliday "80% cool-fermented in stainless steel, 20% as cloudy juice in used French oak. This gives a tactile flavour expression equalled by few other Australian sauvignon blancs. It's not about Marlborough, but the Loire Valley/Bordeaux of France at half the price."

  'Best in Show' at the Decanter World Wine Awards 2019

97 Points - Decanter "With its fresh, sappy, crushed-spring-leaf aromas and limpid, long, vinous yet tender flavour profile, this is great Sauvignon from an outstanding site rather than one of the overt or flamboyant Marlborough Sauvignons that drinkers have become used to (and often bored by). It's charming too, with its whispered sweet-pea floral notes. Pretty and distracting enough to serve on its own on a warm afternoon, but with all the structure and sap to accompany food well, too. Marlborough is moving on. Drink 2019-2022."

95++ Points, Stuart McCloskey "Whilst writing, I am sipping on a new wine from the Stella Bella stable. Otro Vino Chardonnay which and to quote them translates to ‘Other wine. Adventurous, creative, exotic, and explorative hand-crafted wines.’ I like it. In fact, I like it very much. It lacks the concentration of the Suckfizzle, but the same winemaking philosophy is matched. Sea spray, citrus and offers a lovely texture. A more detailed tasting note will be released soon. Highly recommended and should really be retailing for at least five pounds more a bottle.

Winemaker "Elegant, textural and a bit wild. Focused fruit is bound by texture and stimulates the palate. Aromas of wax, lemon & lime pith, lanoline and honeydew are backed up by the Mendoza clone punch. Chalky texture and and yellow peach flesh on the palate, with supple grip and nutty solids driving the wine through the palate. Sexy."

17 Points - Jancis Robinson "Very racy, alluring, complex nose with some reductive struck-match character. Rather splits the difference between Marlborough and Sancerre. Creamy undertow with exciting top notes. Extraordinary tension on the palate. Dry but not drying finish. Long. Very accomplished and intense."

95 Points - Bob Campbell "Intense, ripe sauvignon blanc with tree fruit, nectarine, red capsicum and guava flavours. A rich, gently tangy and deliciously accessible wine that stood out from the crowd in a tasting of 2018 wines.

95 Points - Neal Martin

The 2014 Doisy-Vedrines has a tightly knit, backward bouquet that demands much more encouragement than its peers. The palate is well balanced with a viscous texture, extremely well judged acidity, poised with a beautiful quince and marmalade-tinged finish that lingers in the mouth. Superb. Tasted blind at the annual Southwold tasting.

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Winemaker's notes "A blend of 55% Roussanne and 45% Viognier. Roussanne makes a huge entrance here. Very moreish, plump, with fragrant aromas of almond meal and nectarine, typical of these Rhone varietals. Abundant flavours are dominated by crushed nuts, nashi pear and hints of candy. Fleshy mid-palate leads beautifully to a dry finish. With time, the White Duck will become much richer. Bottled May 2018."

Featured in James Halliday's 2019 Top 100 Whites Under $25

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95 Points - James Halliday "This has the typical energy, finesse and drive that makes Hoddles Creek have a ‘must buy' tag year in, year out. It has all the power needed to cruise through the next 10 years, with grapefruit, Granny Smith apple and stone fruit decorated with a necklace of bracing acidity."

Featured in Langton's 'Top Six': The Best wines of 2018

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95 Points - James Halliday "This is Wickhams Road's twin playing games with you, for there is that little bit more of every facet of Wickhams Road present in this wine, even its colour is that little bit greener. It's the extra dimension of the faintly reductive aftertaste that draws me back for more."

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Jaysen Collins (winemaker) - Vermouth, the name derived from the German 'Wermut' for wormwood, was usually made to cover up some flawed wine. Add some aromatics and a bit of spirit and all is made right again. I wanted to try it on the opposite spectrum, make the best white wine I could, source some premium herbs and spices and have a bash at it. So this 2015 vintage dry Wermut is made from permium Marsanne, grown on the western ridge in the Barossa Valley. The wine is wild fermented and aged on lees for texture and body.

The organic herbs and spices are infused into the wine base for around two weeks to fully extract aromas and flavours. After removing the botanicals, neutral spirit distilled from premium Barossa grapes is added. The Wermut is aged for six months to mature before bottling without fining an filtration.

Botanicals used: Wormwood, Juniper Berries, Rosehips, Lemon Peel, Lemon Myrtle Leaf, Chamomile Flowers, Dandelion Leaf, Angelica Root, Hibiscus Flowers, Ginger Root, Vanilla Pods, Jasmine Flowers, Hawthorn Berries, Allspice Berries."

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95 Points - James Halliday "If you ever want to show someone just how glorious the riesling grape can be, serve them a glass of this. It's agenda-free riesling, fundamentally delicious, intense with flavour but not cutting, gorgeous at every turn, cellarworthy if you so desire but in no way is patience a prerequisite. Lime, orange blossom, a gently candied aspect, a slip of pure lemon. It's bold and it's beautiful."

Campbell Mattinson (The Wine Front) "It’s about as delicious as they come. It’s riper and fuller than you might expect, even slightly sweeter, the latter in a generally dry context. There’s a candied apple and orange character but there’s also an electric burst of pure lemon and pure lime, even a flash of talc. It gives the finish a good run for its money but there’s so much up-front that you’re diving in for more even before you’ve swallowed."

93+ Points - Neal Martin

The 2015 Doisy-Vedrines has a lovely nose, a little fatter than its Barsac peers with dried honey, apricot, acacia and a touch of melted wax on the nose. I admire the delineation and intensity here. The palate is well balanced with a fine line of acidity, viscous in texture with honey, mango and quince toward the finish that feels more linear and perhaps more focused than some of the wines a decade ago. Great potential.

**All orders will be despatched w/c 8th June 2020**

96++ Points - Stuart McCloskey “I love the nose – buttered citrus, lemon curd, lime, apple, fresh ginger, and wet oatmeal. The Bay of Fires team are not afraid to push ripe citrus flavours to their maximum without the slightest sign of being overdone. The palate feel and fruit components are generous. The wine is very much alert and alive with buttered citrus gliding effortlessly across my palate. I detect a little warming ginger note on the finish which I like very much. Reassuringly flamboyant but the acidity adds a captivating zip and lively twang which keeps the wine on course and provides lots of energy. A touch chalky with hints of anise… Glorious wine, and serious pedigree for the money. Drink now to 2025+. Served with Zalto Bordeaux glassware. Do not overchill and kill the flavours…”

97+ Points - Stuart McCloskey “Despite the price tag, I am not afraid to declare this as one of my favourite Aussie white wines. Expertly crafted from a blend of 60% Viognier and 40% Marsanne which are sourced from two, new vineyards on the Western Ridge. The Viognier in Greenock and the Marsanne in Stonewell. The nose is refined and provides a lovely sense of citrus marmalade, minerals (liquorice?), honey, pineapple, and ripe peach. The palate is exquisitely balanced, and I love the bite from the tannins, which provides a perfect frame of structure (as does the acidity). Medium-bodied and so, so pure. The wine is aged 'sur lie' (on lees) for an extended period providing a palate full of texture and phenolics. It’s difficult to pin down precise fruit characters – touches of honey. Currently, this is all about wonderful textures intermixed with stones / minerals. Sensational in its youth but I imagine this will be at its best in 3-5 years. Served in Zalto Universal glassware (I think the Bordeaux glass will provide a better, textural drinking experience). We wanted to purchase a full pallet however, sadly a mere 180 bottles were allocated!

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Halliday Wine Companion Awards - Best New Winery of The Year 2019

95 Points - Campbell Mattinson "From the Derwent and Coal River Valleys. It's both intense and textural with effortless acidity and gorgeous length. Orange oil, lemon, fennel and honeysuckle flavours put on an exotic show. It will of course age but there's significant pleasure to be had right now."

96++ to 97++ Stuart McCloskey “A very grown-up style of Riesling and more similar to Alsace than many new world styles.  The nose is restrained but provides glimpses of lemony minerality, fresh lime, wet stones and mineral salts. The palate is mouth-watering, incredibly pure, tightly knit and clearly has the ability to age for 10-20 years. The Stonegarden single vineyard sits almost 400-metres above sea level and forms part of an ancient seabed. The vineyard's rocky, loam topsoil sits above a substrate of red clay containing rose quartz and black mica schist fragments, which this wine amplifies. The heat of summer and low night temperatures provide the long, slow ripening of fruit resulting in complex flavours and fine-boned acidity. I believe this wine lives and breathes its natural terroir and stands proudly amongst Australia’s finest Rieslings. I look forward to seeing how this wine has evolved in five years’ time. Delicious now but the investment is in its future. Served in Zalto Universal glassware”

The Doisy-Daëne Blanc Sec 2014 has a pleasant, refined bouquet with scents of green apple intermingling with lime and granitic scents. The palate is taut and fresh with a sharpline of acidity and a penetrating malic finish that leaves the palate feeling totally refreshed and asking for more. Very fine.

96 Points - James Halliday "One-third fermented and aged for 10 months in new 500l French puncheons, remaining on lees during maturation. The extra year in bottle has created a wine of spectacular flavours and complexity, green apple and gently spicy oak all dance around the mouth. This will go on its merry way for several few years yet."

Stuart McCloskey "Stylish Sauternes from an outstanding vintage. At perfect maturity and awaiting the company of Stilton or Roquefort."

Mike Bennie (The Wine Front) "A wine that proudly shows the colour of the grape, asserting that texture, detail, structure and complexity are a by-product of thoughtful winemaking with pinot gris. ‘Whole bunch fermented’ says a sash on the label now too.

It’s a tightly wound expression, slender in shape, refreshing with tangy acidity, fragrant in red berry and floral perfume, though flavours are a touch washed out in the fray. That being said, the chalkiness to texture, the chew and bite of skinsy fruit personality, and the general ease of drinking, all play a part in ‘recommendation’ here. It’s a paired back release this year, more ‘Provencale rose’ than Radikon Kisi, but the drinkability and general sense of deliciousness is all there."

We loved this Semillon, our full tasting note coming soon...

Winemaker "Sourced from the Howard family Somerset Vineyard where I once worked; I know this vineyard almost as well as my own. Planted in 1969 over fine sandy loam soils, the fruit was hand picked in early February. The juice was fermented on solids in tank/ neutral oak and given extended lees contact to building complexity and texture. The wine shows the character of the old gnarled vines, balancing fruit with minerality."

Winemaker "An apricot and spicy ginger bouquet following through to a textured, rich, apricot and musk palate while finishing clean, with a great line of length.

Our climatic advantage of warm days and cool nights, coupled with planting numerous Viognier clones, creates layers of intensity. A small amount of HTK clone planted at 9,000 vines per hectare adds to the concentration. The fruit was hand-picked,whole-bunch pressed and fermented in barrel. Our ‘Golden Lox’ has to be picked just right. Picked too late; no structure. Picked too early; no apricots. And, ripening very fast; we have less than a 24 hour window to get it just right!"

Varietal: Viognier / Clones: 1968, 642, HTK / Yeast: Wild / Oak Age: Smidgen of new oak / Harvest: 21 Feb, 2018 / Baume at Harvest: 12.0 / pH at Harvest: 3.5 / TA at Harvest: 5.8

96 Points - James Halliday "Gleaming straw-green; in the year of its birth the wine received 94 points (Sept), and, as anticipated, has developed superbly. Even now, its laser-like citrus fruit and echoes of honey has years to go, building yet greater complexity along the way."

96++ Points - Stuart McCloskey “Old vine Viognier (planted circa 1960), lovingly tended by hand… Greg and Allison deliver hallmark aromas of white flowers, honeysuckle, sun drenched apricots and a whispering of orangey spice. The palate is surprisingly elegant, beautifully balanced and a textural delight – silky smooth to be more exact. The flavour profile is expansive, but this wine will offer everything with a little more bottle age. I enjoy the focus, the minerality, the freshness and the citrus oil which coats every facet. In fact, there isn’t anything I do not enjoy. The finish is incredible – bittersweet orange marmalade after a minute or so which is a fabulous way to part. Great now and will continue to improve for at least five years. Served (not too chilled) and using Zalto Bordeaux glassware. Decant for 20-30 minutes for the best result.”

James Suckling  "Ripe lime and lemon fruits with some candied glacé citrus are cast across flinty and stony aromas. The palate has a long, fluid build of concentrated citrus and stone fruit flavours. Terrific depth. Drink now. Screw cap."

Robert Parker "Peg Bay's 2016 Riesling offers up hints of struck flint or crushed stone, singed orange zest, ripe nectarine and tangerines. It would benefit from a brief decanting—just don't let it warm too much. It's slightly sweet and medium-bodied, weighing in along the lines of a Pfalz wine, with plenty of weight and richness for a Riesling."

96 Points - Top Gold and Best 2017 Chardonnay in Show
Trophy at 2018 International Cool Climate Wine Show

95 Points - James Halliday "Wild-fermented in French oak, matured for 8 months. The richest of the Soumah range, but doesn't rely on sweetness (there is none) nor extraction. The balance and length are both exceptional, the pure varietal expression courtesy of grapefruit and zesty acidity. Will flourish with more time in bottle."

96 Points - James Halliday "Absolutely nails all that is good about Margaret River chardonnay. Bright grapefruit and white peach fruit glide along a palate with great mouthfeel from its fruit, acidity and touches of grilled cashew nuts. Nothing wasted here, nothing included without need. 13% alc."

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Halliday Wine Companion Awards - Best New Winery of The Year 2019

Fruit from a single vineyard in the Coal River Valley, 60% barrel fermented after a 4 hour skin soak, 40% skin fermented for two weeks and pressed to oak, all natural yeast, partial malolactic ferment while maturing on lees. Bottled unfined and unfiltered

**240 x bottles available for delivery from July 2020**

Winemaker "Its about flavour and balance and its about structure and finesse. The delicate yet complex bouquet displays a struck match character with a fresh and vibrant grapefruit and citrus palate melded with cashew and minerality. There is a clean finish of great length. The wine will mature well for at least 10 years."

90 Points - Neal Martin

The 2015 Blanc Sec from Doisy Daene has a crisp and vibrant bouquet with citrus fruit, yellow flowers and light granite-like aromas, all very focused and conveying a sense of energy. The palate is well balanced with a touch of rosewater on the entry, quite saline toward the finish with a touch of bitter lemon. This is such a fascinating dry white Sauternes—a superb wine.

This elegantly structured wine has a great persistence of flavour and exquisite balance of dosage and acidity. An excellent example of non-vintage style exhibiting beautiful poise and a refreshing natural acidity on the finish.

Predominantly Pinot Noir, which gives the wine red fruit plushness gives the wine lychee like characters, richness and a great backbone. Chardonnay is blended which creates a great elegance of structure and finesse, balancing the rich nature of Pinot Noir. Chardonnay (with age and some degree of oak) expresses the toast, mushroom, biscuit characters whilst the Pinot Noir is forward with flora/aromatic softness and tends to fill the middle palate. It matures relatively rapidly compared to the other varieties and enhances wine aged/complexity, often described as having 'soft acidity' which means more fruit driven and soft/approachable notes.

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James Halliday "Texture and structure are the key elements of this wine, part from acidity, part from fermentation with the inclusion of some solids. Citrus, apple and pear are all contributors to a wine that speaks of its Tasmanian origins."

Max Allen, Gourmet Traveller “Lurking among the delicacy and freshness is also the most extraordinary, intense flavour of mandarin marmalade. Powerful and racy, I’d say. Just gorgeous.”

While working in the Pfalz wine region of Germany, Nick was converted to the local method of selecting the harvest date of riesling grapes based on their acid content and structure ‒ rather than the traditional Australian manner of harvesting on sugar concentration and grape flavour. These grapes then ferment into riesling wines with delicate citrus flavours and aromas, compared to the tropical spectrum of a riper harvest. The mid-palate structure of GDF riesling is invigorated by sur lie ageing, which involves keeping the finished wine on ferment lees for 6-8 months. Delicate lime zest, floral aromas and aniseed fill the glass. Further citrus flavours develop on the fresh mineral structure, enhanced by the juicy acid finish.

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97 Points - James Halliday "Hand-picked, whole bunch-pressed, fermented in used oak and demi-muids with staves, matured for 11 months in oak, plus 15 months in bottle. The complex, vaguely smoky/charry bouquet shifts around radically on the super-intense and complex palate, with citrus and snow pea doing battle with ripe citrus and guava/lychee tropical fruits, the latter prevailing. A salute to the late Didier Dageneau."

95 Points - Sam Kim, Wine Orbit "A gorgeous rendition of dry riesling; it is richly fruited and fragrant on the nose showing grapefruit, orange peel, potpourri and subtle honey characters, followed by a concentrated palate that is generously flavoured and persistent. The wine is elegantly opulent and delectable."

Bob Campbell "Pegasus Bay boosts flavour in Bel Canto by harvesting late with some botrytis infection and allowing the wine to have a little skin contact. The result is this bold, complex wine with peach, apricot, honey, citrus and grapefruit flavours. A richly-textured riesling with a lingering finish"

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95 Points - James Halliday "From a single vineyard in Karridale, whole berries pressed to old barriques and a 600l demi-muid for 11 months with lees stirring. Green-gold; a barrel-fermented sauvignon blanc that challenges normal beliefs and practises, made possible by the quality of the grapes. It marries honeyed richness and complexity, honey and crystallised grapefruit skin with dancing acidity."

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97 Points - Stuart McCloskey “A wonderfully infused perfume of fresh, sliced pear, fennel, orchard fruits, white flowers, smoky minerals a faint whispering of wild honey. As JC set out to achieve – the palate offers substantial texture and grip from the tannins. Lots of nerve to admire too. I will say this wine is far more serious than JC lets on! It’s taut, focused, unadulterated, and packed with ripe, apple, pear, quince, and soupçon of honeysuckle… There’s a lovely line of juicy acidity which runs straight through the core and compliments the salty / smoky mineral finish perfectly. The length is to be admired. Very impressive and will thrill those who are seeking great northern and southern Rhône wines on a budget, which is a tad unfair on JC and this fabulous wine. Super-impressive and I'm taking a 12-pack home… Do not over chill and served in Zalto Bordeaux glassware. Drinking from 2020-2025+”

95 Points - Mike Bennie, The Wine Front "One of the top chardonnay wines in New Zealand, generally speaking. Indeed, Dog Point in general excels at its quarries. This one is for the flint and mineral fans. Strong slate and graphite scents, lemon and apple underlying. The palate is racy, whipcracked with citrus/white flesh stone fruit, charged with that flinty mineral thing going on. Sheesh, it's got some velocity too. In its style, it's done brilliantly. A fancy racing car of a wine. Cellar long too."

97 Points - Stuart McCloskey "Dog Point's Section 94 has always been a favourite of mine and can, in correct cellaring conditions, mature wonderfully over a decade. This is another example of a medium to full-bodied, textural style of Sauvignon Blanc. The grapes for Section 94 come from a single, low cropping vineyard parcel first planted in 1992. The fruit is hand-picked, whole bunch pressed and aged in older French oak barrels for 18 months. Every vintage has a funky edge which you either love or not. Those seeking simplistic Kiwi fruit pops should avoid at all costs as this is a serious, large scale wine that deserves a little respect. The aromas are taut, tightly wound with the ‘funk’ reducing with 20/30 minutes in a decanter (highly recommended). Tropical no - Yellow stone fruits in abundance with a vein of minerality appearing mid-palate. There’s a real intensity which is exceptional and rarely found with the majority of New Zealand Sauvignon Blancs. The finish is endless… In short, brilliant!"

James Halliday "While predominantly from estate vineyards, the wine was also sourced from vineyards in other districts - and was also fermented bone dry. There is more obvious structure and texture, the acidity balanced but with a grainy texture. Paradoxically, in the broader scheme of things, Tribute is the better wine because of the depth of its fruit canvas."

Gary Walsh (The Wine Front) "There’s a little bit of Tassie meets Rheinhessen about this wine, or that could just be me. Floral, ripe green apple, a little fennel and assorted stony stuff. It’s ample in flavour, and texture, crushed rock texture, again the lilting mouth-perfume, firm acidity, though it’s not sour or raw. Finish is long, replete with texture and pretty green apple. Excellent."

Decanter World Wines Awards 2019 Gold Medal 

Perth Royal Wine Awards Gold Medal

97+ Points - Stuart McCloskey “Unmistakably Deep Woods with aeronautical precision. Tightly coiled and needs a little time in the decanter / glass to unfurl. The palate offers wonderful symmetry and glides gracefully and with consummate ease. It is young but the sense of depth is impressive – it fans out beautifully with more time in the glass. It offers tension, structure and impeccable balance. I would love to see this in a blind tasting, pitched against Burgundies at double the price. Very classy and the wine’s sophistication versus the price makes it unmissable. It’s a joy now but patience will be rewarded further (I imagine it will be hitting all the high notes in five years). A fabulous wine, magnificent for the money and with a long future ahead. Served using Zalto Bordeaux Glassware.”

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97 Points - James Halliday "Follows closely in the thoroughly unorthodox, but brilliantly successful, ?11 inaugural release: barrel fermentation and 11 months oak maturation, then 18 months in bottle prior to release. The synergy between the grape and the vinification, orchestrated by winemaker Stuart Pym, is spectacularly successful; the flavours are a Joseph's Coat of complexity, yet indivisible. Zesty acidity means the wine will outlast almost all other sauvignon blancs."

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97 Points - James Halliday "This wine breaks all the accepted rules/wisdom. Hand-picked, whole bunch-pressed, barrel-fermented in used barrels; matured for 11 months with some lees stirring; once bottled it is held for 18 months' further maturation. Glowing straw-green; it is a truly remarkable wine, with rapier-like intensity and prodigious length to its display of nectarine, gooseberry and citrus before the flinty acidity on its finish. 280 dozen made."

17 Points - Julia Harding (JancisRobinson.com) "Winemaker Stuart Pym was founder/winemaker at Stella Bella. Importer Vinorium have snaffled all the Flowstone library stock. But volumes are very small. Extremely smoky and reductive – flinty more than struck match. Dog Point Section 94 style with excellent freshness and intensity. Drive and length and complexity in that reductive style and deliciously fresh on the long finish. Complex but no loss of vibrancy."

97+ Points Stuart McCloskey "My third bottle and my opinion has not changed. An ineffably complex bouquet which builds and builds with more aeration in the glass. Emphatically, mineral-dominated, which combine perfectly with Amalfi lemon peel and orchard fruits (quince). The palate is full of energy, exhilarating, tightly coiled and perfectly balanced. The wine is chiselled, builds slowly and would benefit from decanting. Richness does not come in the form of fruit. Instead, the wine's fullness comes in the form of texture (phenolic weight) which is undeniably attractive (a nod to the painstaking work carried out in the vineyard). Wet stones wash across my palate but it’s the salinity which I love and sets this New Zealand Chardonnay apart from all the others. There’s a killer line of acidity which will ease with more time in the bottle. Wonderfully alive, memorable and a breathtaking wine. Wow! Served in Zalto Bordeaux glassware." Drink now to 2026

97+ Points - Stuart McCloskey “Reductive at first but diminishes with a little aeration. I’ll start with my conclusion; overall a Chardonnay which is flamboyant, generous and thoroughly moreish, which will please those who are seeking a fuller style of wine. The value is off the charts – I believe most would be happy to pay north of thirty-pounds. With aeration (20 minutes or so) the wine unfurls with notes of creamed cashew, lemongrass, freshly juiced lemons, spice and wet, hot stones. Layer-upon-layer of fruit washes across your palate. Wonderful creamy richness juxtaposed with grip and acidity. Oodles of finesse with a finish which is endless. A real showstopper with the quality and structure to age gracefully over the next decade. A WOW for the money. Incredible value. Served with Zalto Bordeaux glassware.”

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96 Points - James Halliday "From a single vineyard in Karridale, hand-picked, whole bunch-pressed, fermented in French oak (20% new), mlf, matured for in oak for 11 months, plus 30 months in bottle. Karridale is in the southernmost (coolest) part of the Margaret River, but the youth of this wine is nonetheless amazing - as it has been in prior vintages. No single fruit flavour dominates, nor is the oak particularly obvious, it's just a very good chardonnay."