Bright brassy gold colour showing some oxidative handling as well as early bottle development. Aroma of toasted oak, almonds, hazelnut and yeast lees are very evident. Wild yeasts have been used in the ferment and this has added a layer of complexity to the wine. Creamy texture, with strong leesy character over layers of roast almond. Excellent length and persistence with long aftertaste of toasted oak, yeast lees and hazelnut.
Cellar 1-2 years (2004-2005)
Alc/Vol: 13.5%RATING: 92/100 VALUE: XXXX/5 First tasted: June 2003
Made from vines yielding a mere half a tonne per acre and aged for eighteen months in new French oak. Bright golden colour indicating some oxidative handling. The nose is big with strong aroma of butterscotch, yeast lees, biscuit and hazelnut. Quite broad palate structure displaying distinct oxidized characteristics. Flavours of toasted oak, almonds, hazelnut and citrus are evident over a yeast lees background. Excellent balance followed by a long aftertaste of toasted oak, hazelnut and yeast lees.
Cellar 2-3 years. (2004-2005)
Alc./Vol. 13.5%
RATING: 94
VALUE: XXX
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