97 Points James Halliday
71% sauvignon blanc, 27% semillon, 2% muscadelle, estate-grown, 60% destemmed and crushed, free-run juice fermented in tank with cultured yeast, 40% (predominantly sauvignon blanc) whole bunch-pressed, cloudy free-run juice wild-fermented in French oak (10% new) and lees-stirred for several months. The bouquet immediately tells you the complex vinification has worked brilliantly, with struck match aromas, the layered palate of utterly exceptional intensity, with fruit, oak and acidity welded together so tightly it's impossible (and irrelevant) to unpick them, the aftertaste staggeringly long and intense. Drink to 2021.
Source: James Halliday.