Review Detail

The wine was barrel fermented with free run juice and was aged in 30% new oak and 70% older oak. There is a heady nose of fresh green herbs, punchy gooseberry and citrus. The palate has an edgy backbone of acidity that is crystalline in nature and affords both significant length and the textural counterpoint to kaffir lime and baked passionfruit. Oak gives a veneer of richness but there is no way you would pick the high proportion of new oak, as it folds into the wine. Exceptional length with expressive citrus tones coming into play to finish.