94 Points – Campbell Mattison, Winefront
94 Points – James Suckling, jamessuckling.com
93 Points - James Halliday, Wine Companion
Fruit for this wine was sourced from a 26 year old dry grown block south of Underhill Vineyard, slightly higher in elevation.
Hand harvested, crushed and destemmed into the half-tonne open fermenters. Hand plunged twice daily with some extended time on skins to soften the Cabernet tannins. Basket pressing and malolactic fermentation in French Bordeaux all 2 year old shaped barrels for 18 months.
Fresh grapefruit intermingled with white peach and preserved lemon peel lift. Crunchy red apple freshness and the weight of ripe stone fruits makes for a bright yet generous palate. Citrus poise from the Semillon grapes, minimal skin contact lending ginger spice, some of the weight from maturation in old, neutral oak barrels as well as the Chardonnay fruit.
Has sufficient generosity and texture to be approachable as a young wine but will reward careful cellaring for up to 10 years.
Region: Yarra Valley, Australia
Closure: Screw Cap