Winery notes (2016 Vintage)
"Our Waipara Valley vineyard’s stony soil accumulates the heat by day and releases it during the night, as in the Rhône Valley where this varietal originates.
The aromas and flavours evoke impressions of baked pears, pawpaw, citrus flowers, orange zest, cinnamon, and freshly crushed root ginger. These are supported by a complexing hint of butterscotch. The wine expands on the palate to become mouth filling and unctuous but there is seam minerality and a tangy acidity to balance the off dry finish."
5 Stars Michael Cooper (2016 Vintage)
"This rare, estate-grown Waipara Valley wine is made in a sturdy, Alsace style, harvested ultra-ripe (at 28.5 brix in 2016), tank-fermented and matured for six months in old oak puncheons. Retasted in mid-2018, the lovely 2016 vintage is perfumed and mouthfilling (14 per cent alcohol), with vigorous peach, orange and spice flavours, a gentle splash of sweetness (12 grams/litre of residual sugar) and fresh acidity. Best drinking 2020+."
92/100 Cameron Douglas MS, August 2018 (2016 Vintage)
"Aromatic, fruity and enticing with an abundance of flowers and white fleshed fruits, an exotic perfume is revealed after a few minutes in glass. Fleshy, juicy, ripe and spicy on the palate with plenty of acidity, satin and coarse silk textures against a back drop of ripe fruit and warming alcohol. Drink now and through 2022."
4 Stars & 18.0/20 Raymond Chan, December 2017 (2016 Vintage)
"Very pale coloured, near colourless. The nose is very tight and taut with intense and penetrating aromas of musk, fresh grapes and herbs, with lifted floral notes, unveiling a little smoke! Is this the indigenous yeasts? Dryish to taste and medium-bodied, the depth and tautness is the feature on the palate. This is not broad in any way, as Muscat can be. Very fine phenolics and soft, refined acidity complete the picture, revealing mineral and smoke detail on the finish. I tend to enjoy Muscat varietal wines in their youth. This has the ability to keep well, maybe 3-4+ years. 14.0% alc. and around 18 g/L RS according to Edward’s memory.."