Awards and Accolades

2013 Vintage

95 Points - James Halliday, Australian Wine Companion
"Estate-grown, fully mature vines, hand-picked and barrel-fermented and matured for 10 months in French oak (20% new) has produced an elegant wine with harmony its centrepiece; stone fruit and melon are supported by oak and some citrus, the sometimes awkward Tasmanian acidity posing no problems."

91 Points - Mike Bennie, The Wine Front
"Bright perfume that sets itself to floral, citrus pith, flintiness. Has a touch of struck match funkiness too. Very fruity, some tinned corn flavours, but quite firm in texture, chiselled with chalkiness, finishes chewy and bitter. Actually very enjoyable, but best with a dish with white sauce or some richness to let that chalky bitterness find its stride."

From the Winery

Traditional techniques adopted from the Burgundy homeland including 100% barrel fermentation for 10 months, aiming for a lightly wooded style using French oak casks (20% new). Maturation on lees with periodic stirring was utilised for this wine.

The wine is tightly crafted and combines power with elegance. The delicate aroma features citrus and melon fruits with soft oak nuances. The palate is pristine, fresh and vibrant, revealing ripe melon, white peach and grapefruit flavours subtly supported by spicy oak and creamy textures. The finish is crisp long and seamless.

Very enjoyable as a young wine, however the rewards of cellaring over a 10 to 20 year period in good cellars with constant, cool temperatures will prove very rewarding.