95 Points Robert Parker
The 2009 Aeolia Roussanne was a great vintage for this unique style. The wine is 100% barrel fermented in 15% new oak spending a total of 10 months in wood, going through full malo-lactic. Pale to medium straw in color, it gives wonderful aromas of spiced apricots, ripe pear, cinnamon-dusted apple slices plus pinches of coriander seed and freshly chopped ginger. The medium to full-bodied, concentrated, spicy palate has medium acid and commendable richness that grows in the mouth and lingers into the very long finish. This makes an incredible glass now, though this Roussanne can age very well. I tried the 2000 vintage during my visit that is developing just beautifully, so as irresistible as it is now, it’s worth keeping a few bottles in the cellar to enjoy over the next 8 to 10 years. 300 cases produced.
Source: Robert Parker (Wine Advocate) by Lisa Perrotti-Brown. January, 2010
94 Points James Halliday
Glowing gold with tinges of green; honeysuckle and honeycomb aromas are also to be found on the palate, although the streak of mineral and acid tightens the flavours and gives the wine some elegance. An eclectic Kinzbrunner style. Roussanne (97%)/Marsanne (3%). Drink to 2015.
Source: James Halliday. August, 2010