Fermented entirely with naturally occurring yeast, this is an alternative style of Sauvignon Blanc that is both intricate and textural. An inviting combination of fragrant patisserie-like aromas and fresh herbs – the sweet scent of lemon meringue and apricot friand seems to meld with a tarragon-like herbal quality and a hint of smokiness. The palate is succulent and packed with stone fruit and vanilla, finishing crisp and long with a flinty dryness.
Bob Campbell MW
(BC) :
95
Points (2021)
Robert Parker
(RP) :
95
Points (2021)
Wine Spectator
(WS) :
93
Points (2021)
Wine Enthusiast
(WE) :
93
Points (2021)
James Suckling
(JS) :
95
Points (2020)
Decanter
(DCT) :
96
Points (2018)
Vinous (Antonio Galloni)
(VN) :
92
Points (2018)