“Plenty of interesting winemaking techniques have been used to coax the best from this variety. After gentle whole bunch pressing the fermentation takes place in demi-muid oak barrels and ceramic eggs, where it is left for 12 months with occasional lees stirring to build texture. Intense aromas of lime and passionfruit on the nose with just a trace of vanilla essence. Spicy dried herbs infuse into the palate with its texture and lingering minerality features. Superb example of taking savvy into another zone. 94pts.”
Ray Jordan