Sea spray and green olive, salted almond, white peach and lemon zest, but fruit is in the background. It has zing and chalky feel, like a Chardonnay-come-Manzanilla-with-a-wink-at-Jura, saline with some spice and a long slightly sharp finish. Like this. Would be ideal with salty snacks, pre-dinner. 95 points, Gary Walsh, The Winefront
From a single vineyard in the Piccadilly Valley, the fruit was hand-picked and whole-bunch pressed before settling overnight and racking to neutral barrique for fermentation. The wine stayed here for 26 months, topped only bi-monthly and with no sulphur additions at all, slowly building up its green almond, crushed pecan and salty oxidative personality.