The juice was handled reductively and left to settle for 3 days after which it was racked and inoculated to ferment at low temperatures. Left on the lees for 3 months before blending and bottling.
Predominant flavors are those of tropical fruit with herbaceous overtones, whilst the overall impression is of elegance and delicacy with a long flavorsome finish.
"Bright, pale yellow. Subdued but pure aromas of lemon drop, fresh pineapple and flinty minerality. Chewy, tactile and serious, with intense flavors of minerals, citrus peel and anise. Finishes dusty and strong. Rich for this bottling but also structured, pure and gripping. Finishes with a brisk note of tangerine. A steal at this price. "
International Wine Cellar
"Supertaut and bony, with lots of chive, chalk dust and dried thyme notes backed by a long, white asparagus-filled finish. This has mouthwatering acidity. Begs for food. Drink now."
"Fresh and zingy, with aromas of lemon/lime, tropical fruit and flowers. On the palate, expressive waves of fruit, minerals and herbs give the wine complexity and lift. Balanced, clean and intriguing. Editors Choice."
"Fresh and zesty in the middle, with floral scents of orange blossoms, this finishes with a little grape-skin weight. A clean sauvignon to serve with grilled calamari."
Wine & Spirits