Handpicked and whole-bunch pressed from their Coal River vineyards, it was fermented in French oak puncheons and a ceramic egg, with lees stirring building texture over three months before spending a further eight months in barrel.
White-fleshed nectarine, yellow grapefruit and lemon juice provide a citrus core, while flashes of struck match add intrigue. I love the creaminess that builds momentum across the palate, carrying vanilla, custard powder, wafer biscuits and nougat.
From a warmer vintage, the slightly richer complexity works a treat, with fine threads of minerality tucked neatly behind the generosity. Fine ginger spice adds another layer, but it’s the finish that really speaks to me. Length for days, some depth, texture and freshness are all pulling together in unison. Beautiful!
94/100
Region: Coal River, Tasmania
