“More in common with oak-aged Sancerre than classic New World Sauvignon, this builds from the mid-palate with its texture and insinuating depth, as opposed to dazzling, upfront aromatics. Seamless layers of white peach, ripe grapefruit, perfumed green apple, dried herbs, pastis, marrowfat peas and earth unfold on the long, lingering palate, with savoury lees and supple lime acidity. Fermented and lees-aged in old French oak demi-muids.” 94 points." Sarah Ahmed, Decanter Magazine

"Pale yellow hue. Fragrant ripe-fruit aromas of gooseberry, kiwi fruit, lemon, and a patina of creamy lees, but no herbaceousness. Oak is not visible: barrel maturation has been very subtly done. The wine is intense, focused and long on the palate. Good fruit concentration. It's still youthfully restrained but the power is obvious. A superb drink now and will reward several years of cellaring."  Huon Hooke.  The Real Review.

"Cold-settled for 2 months, a technique developed by Brian Croser, but rarely duplicated. Fermentation in used 600L demi-muids, then matured on full lees for 8 months. The result is very complex, but the fruit is undaunted, with layers of lemon curd, citrus and a whisper of honey."  Sauvignon Blanc of the Year. James Halliday Wine Companion 2022