More or less equal parts semillon, muscat and riesling from old vines, spends an average of 3.5 days on skins, but there’s larger and smaller time frames in the mix. Rests on lees for a year, then just as juice for a year. Gush, gush, gush. See for yourself.
Profoundly complex wine with its texture distinct and superb. It sits assertive in the palate, a sense of sculpted chalk with an inward juiciness and a distinct array of primary fruit and savouriness intermingled. Reverse up to the bouquet, if you can keep your mouth off the glass, and there’s brown lime, sea spray, blanched almond or nut milk, ginger and preserved citrus boldly jostling away. That drive and precision across the palate is the thing, though, and the pool of saline and tonic tang to close the clincher. A crawl over glass kind of wine. - Mike Bennie, The Wine Front