Transformed by naturally occurring fermentations this is a sauvignon blanc of considerable depth and opulence. The bouquet has the lushness of a lemon crème brûlée, with sweet vanillin notes infused with thyme and toasted sesame. The palate is generous and crammed with savoury complexity – a ‘wild child’ sauvignon that is rich and creamy with a
lingering chalky texture.

“Cherry, soft tannins, rhubarb, rosehip, vanilla. Certainly complex enough, with a good floral lift too. Satisfying!” - 17/20 points, Jancis Robinson

“There’s an intense peach and butterscotch character on the nose with notes of lemon curd and honeysuckle plus a touch of ginger nut. Medium bodied with crisp acid and great concentration, it has a long finish.” – 92 points, Robert Parker

“Single vineyard Chardonnay with pure mineral and slightly floral flavours that show a seasoning of oak and brioche character. Weighty wine supported by a solid core of tannins and acidity. Gutsy Chardonnay that's best with food.” – 87 points, Bob Campbell, 2008

“This wine presents intense lemon curd and warm lime notes with some creaminess and touches of honeysuckle and coriander seed plus some meal. Very tight-knit with crisp acid and a concentrated citrusy character, it has a nice silky texture and there’s some toastiness in the long finish.” – 94points, Robert Parker

“Strong, ripe citrus, tree fruit, oak and crusty bread characters are evident in this robust and stylish Chardonnay. It has good weight and mouth feel with an impressively lingering finish. Classy wine with character and longevity.” – 88 points, Bob Campbell, 2008

“Creamy, intense but not showy wine that's linear and layered. Melon, stone fruit and bready lees flavours are tightly interwoven. A sophisticated food wine that gives a slight nod in the direction of the Loire.” – 90 points, Bob Campebll, 2009