Fruit comes off 2 estate blocks, fermented 3 ways: 100% crushed, 50% whole bunches and 100% whole bunches. All racked to puncheons, 10% new, for about 7 months then 6 months in stainless steel. This is savoury, smoky, peppery, meaty and very dry. The flavours do build: satsuma plums, soy sauce, licorice and wood char to umeboshi and tart red fruit. It’s fuller bodied with terse tannins yet textural. Give this time.
91 points. Jane Faulkner, Halliday Wine Companion 2022
|Buy 6 or more (of any wine) and receive a 10% discount.||6 - 100000||10 %|
|Introductory Offer||6 - 1000||5 %|
|QUARRYOFF||1 - 5||0 %|
|QUARRYOFF||6 - 1000||0 %|