CRITIC REVIEWS
JancisRobinson.com
Current vintage is 2022. Gingin clone planted 1975 and 1977 on free-draining ancient gravel with a clay loam subsoil. Destemmed fruit held on the skins combined with components of whole-bunch-pressed parcels. Settled for 12-36 hours, racked and inoculated with yeast. 100% barrel-fermented in new French oak barriques with regular lees-stirring. After 11 months in barrels, the various components were blended, fined, cold stabilised and bottled. TA 7.3 g/l, pH 3.1.Intense limey-citrus aroma partially hiding the oak, which shows in creamy/mealy aroma rather than spice or toast. Rich in fruit on the palate, too - a full range of citrus flavours with terrific freshness that is completely integrated but lifts the wine and increases the length. Chewy texture, lightly salty finish. (JH)

