Bouquet: Ripe citrus, minerality, roasted nuts, toasty and savoury.
Palate: Full bodied with ripe citrus with chalky complexity and roasted nuts.
Food match: Shellfish, fish, white meats and BBQ rack of pork.
Cellaring: Three to five years.
Winemakers: James Healy, Ivan Sutherland
|Residual Sugar||0.8 g/l|
Eighteen months in
There is an elegance here that invites comparison with fine premier cru white Burgundy. Ripe pineapple gets a welcome aromatic lift from toasty oak, mineral and a whiff of matchstick, deftly integrated during 18 months in French barrels. Perfect for buttery seafood dishes such as lobster. 94/100More Reviews