Cameron Douglas MS
Intense and new with a pungency and purity, aromas of fresh sage and tropical fruits, a wet stone mineral quality with a fresh apple and wild white flowers suggestions. Lush, fresh and delicious on the palate. Flavours of citrus and fresh herbs, tropical fruits and white fleshed orchard fruits are contrasted by a saline led acidity, a light satin texture and lengthy finish. Great drinking from 2023 through 2029.
Bob Campbell MW
Appealing sauvignon with a weighty, textural palate and intense passionfruit, guava, box hedge, root ginger and saline/oyster shell flavours. Complex wine from the Dillons Point subregion."
This cool, coastal single vineyard in the Dillons Point subregion lends a fresh, minerally seabreeze tang to the flavours of guava, red apple and tomato leaf. Complex and moreish, the lip-smacking acidity drives through the textured, bone-dry palate lifted by a herbal, floral perfume that persists through the long finish.
Fragrant citrus along with preserved green fig, sugar snap, just very slightly tropical but also a suggestion of the sea – a salty tang that is more mineral than fruity, perhaps even a hint of jasmine tea. Fuller in the mouth than some (slightly higher alcohol), with a rounded, smooth texture to counterbalance the crisp acidity and a lightly salty finish. Intense without heaviness or excessive fruit sweetness, though there is some of that on the finish. Good length. Passion fruit and guava appear more definitely as it warms in the glass. Nicely dry and with complexity that seems to derive from the vineyard location and the derived saltiness rather than from the straightforward winemaking.