Frisky scents that meet citrus, floral notes, some nuttiness and some passionfruit yoghurt. Crisp texture, rolls soft and nicely and long. Really attractive. Good pretty bitterness in riper citrus spectrum flavours, a little yeasty kick too. Complex, delicious thing. 93 points – Mike Bennie, The Winefront
Made from fruit sourced from the Coal River Valley. This wine is 100% barrel fermented with natural yeast, then held on lees for two months post ferment to add weight and texture. The finished wine has ripe acidity and is balanced by 5 grams of residual sugar.