Wine Critic Reviews

Wine Enthusiast (92): Intense aromas of grilled peach, white grapefruit, oyster shell and flint envelop the senses. The palate is concentrated but not weighty. The acidity is in the driver's seat, steering through the textural richness and toasty characters and landing in a balanced and food-friendly place.

Cameron Douglas MS (94): There’s a rush of aromas from vanilla and oak baking spices, smoke and stony soils then fresh juicy stone fruits from peaches to apricot then apple and grapefruit peel. Youthful, new and enticing. Full-bodied with a satin through coarse silk texture, warm and generous with a saline touch to the acidity. Flavours of peaches and oak interact with a lushness to the fruit and bite to the oak. Fine tannins and medium+ acidity, weight and intensity, power and impact. Oak and vanilla, stone fruits and wood spices, a brazil nut butter quality, plenty of weight and texture with a long finish. Youthful, well made and ready to drink or cellar for another 1-3 years. Best drinking from late 2023 through 2030.

Raymond Chan Wine Reviews (18.5): Bright, pale straw yellow with a faint green sheen, even colour throughout. The nose is elegantly full, with power, citrus, stonefruit and hazelnut aromas interweaving, underlying pastry and creamy lees. Full-bodied, aromas of lemon curd, apricot and a suggestion of pineapple enriched by roasted hazelnut, pastry and delicate spice. The wine is powerful with weight, tension, and quality new oak provides an unctuous mouthfeel and lends a sweet-fruited, long finish. This Chardonnay shows tension from the Te Awanga coastal influence and a powerful palate with new oak and sweet fruit. Will benefit from further ageing. Serve decanted and match with roast guinea fowl and crayfish mornay over the next 8+ years.