94 Points – Australian Wine Review, Andrew Graham
“This is Australian Sauvignon taken seriously. Sourced from the Landaviddy Lane Vineyard, the mode is closer to one of the great Polperro Chardonnay releases rather than something ‘typical’. Handpicked whole bunches go straight to tank, the juice drained off to barrel over a nine month period, with minimal additions, no pressing, the wine finally bottled without filtering or fining. So natural wine, but not carrying the badge. It’s seriously complex too – a huge mouthful of sweaty passionfruit, oatmeal, lemon barley sugar, nutty bits, a little creamed asparagus, biscotti too. Lots to grab hold of. What a mouthful too – bold, richly layered and phenolic. It’s a heavyweight, so thick and drying. Its like a NEIIPA! Is it too much? I don’t know. But I love that every sip gives layers of flavour. It’s varietal, but takes more cues from the wilder end of the Loire than most Australian or Kiwi Sauv. Maybe not an easy drink, but an involving wine”.
93 Points – Q Wine Reviews
“This is where a Hawaiian shirt meets linen pants – a playful side with a little sophistication and a dash of high brow. Sauv Blanc done well. Fermented in barrel and Sauvignon Blanc goes from a simple drink to something a little sassy. A medley of glace pineapple, pineapple husk, guava, gooseberry and papaya with the smarts coming from a creamy mouth feel and an uber cool swagger. It’s long and soft as those tropical fruits tap away. Golden straw in the glass, kick off the Birkenstocks and squeeze the sand between your toes as you soak up the sun. A clever wine hands down. Drink now to three years”.