Hand-picked Tumbarumba fruit, whole-bunch pressed to French oak puncheons, wild yeast and left on lees 11 months all of which has created a highly perfumed, rich and flavoursome wine. A mix of stone fruit, lemon curd and verbena; it's savoury and moreish. There's tension on the palate with the acidity keeping this tightly coiled and very fine.
95 points, Wine Companion (February 2019)
White fleshed fruit and flowers, a layer of spicy oak, a subtle mint and green herb perfume. It’s glossy and quietly flavoursome, with oatmeal and more savoury/toasty flavours, lemon rind, cool fine acidity, more spice and a pleasant sort of greenness and flintiness on a pretty long finish. Needs a year to come together, but very good wine. Graceful.
94 points, The Wine Front (March 2019)
Pale-straw colour. Lemon and white peach nose, with an attractive almond oil note adding interest. This is all about fruit - oak largely imperceptible. Pristine, piercing fruit greets the palate; green apple acidity and lemon essence. A wine of tremendous cool-climate energy and precision. Little doubt this will look even better by Christmas. Will reward a decade in the cellar.
94 points, The Real Review (August 2019)
Palish colour. Lightly nutty, shy but attractive nougat nuances, the palate restrained but rich, with a faint trace of sweetness enhancing the fruit. Good intensity and refreshing qualities. Slivered almonds. Very good; the finish clean, very dry and refreshing. It could build more complexity with time.
92 points, The Real Review (June 2019)