A warm and dry vintage, giving optimal ripeness and bright tropical-fruit flavours of papaya, mango skin and lemon curd. Oak fermentation complements the luscious fruit, focusing the tight acidity to draw out a long finish of lemongrass and ginger. Some strands of silken phenolic texture widen across the palate to create a wine both vibrant and immensely satisfying. 95 Points
“There’s a proper depth here” 17.5/20, 91/100 – Andrew Graham | Australian Wine and Drinks Review
October 2, 2026
Always a serious take on Sauvignon Blanc, this is partially barrel-fermented and benefits from a few years in the bottle. For now, this has an