Whole bunch pressed to tank, chilled and settled for 48 hours. Wild fermentation in oak took 10-16 days to complete. The wine was made with 30% malolactic fermentation to provide balance, complexity and depth.
Ready to drink now but will keep in the cellar for up to 10 years.
95/100 – It’s from the Willowlake vineyard in the Upper Yarra and it’s in a beautiful drinking place. It has flesh and flavour, excellent thrust and the length to match. Chalk, honeysuckle and loads of stone fruit. The press release suggests barbecued scallops as an accompaniment; it sounds terrific. Lovely wine.
– Campbell Mattinson, Halliday Wine Companion, 9 July 2020
18.5/20 – Yellow stonefruit, melon flesh, grapefruit and lemon pith/flesh, jasmine florals and a saline briny undertone. Pleasant creamy notes from the MLF and light cracker biscuit add to the depth. Just medium bodied. Spicy oak influences with an elegant, creamy mid palate giving way to puckering acidity, extending the dry, textural finish. Balanced and classy.
– Regan Drew, Vinonotebook, 6 June 2020
96/100 – Immaculate. This would be served as the arrival drink at the gates of Chardonnay heaven to get you in the mood. Sublime!
– Steve Leszczynski, QWine, 22 June 2020
94/100 – Straw-yellow in colour, it weaves white peach, grapefruit, matchstick and woodsmoke characters together into a restrained, complex whole. It’s rather austere, with a dry palate of appealing chalky savouriness, yet its intensity and presence is such that a bottle is empty before you realise it.
– Ralph Kyte-Powell, The Real Review, 26 June 2020