92 pts James Halliday. The fruit was picked in late March and early April and after a short period of cold settling the juice was allowed to undergo a wild ferment and then spent eight months on lees with periodic stirring. The resulting wine shows cinnamon and floral aromas whilst on the palate it has strong apple and citrus flavours. It has great length of of flavour, a mineral finish and a lovely crisp natural acidity. This is a wine to enjoy when young, or to cellar with confidence for up to 15 years. Great with Flathead or King George Whiting.