95 Points James Halliday
Plenty of technique has gone into this wine. Fermentation in puncheons plus fermentation on skins for 10 months and lees ageing. And this has built a wine of size and stature, spicy white oak and toast notes sitting over the greengage and nectarine fruit flavours. The palate tightly coiled with mineral acidity and al dente texture. Its future certain, my only quibble the oak level. Drink to 2028.
Source: James Halliday.