Jancis Robinson 17/20 Points!
'One of Stephanie Toole's best yet' - Gourmet Traveller Magazine 92 Points!
Only 15 barrels made!
Jancis Robinson 17/20 points!
“Barrel fermented and on gross lees for nine months, 40% new oak.
Richly inviting on the nose, mealy and creamy from the oak but lively and scented with dried grasses and grapefruit. Gorgeous balance of oak generosity and tight fruit with just a hint of toast on the finish. Great balance between the fruit and the winemaking”
Gourmet Traveller Magazine 92 Points!
'This is an excellent young semillon which emphasises ripe floral aromas combined with subtle use of nutty oak, and no hint of grassiness. The wine is alive and intense in the mouth with a finish of lemon zest and fresh flowers. One of Stephanie Toole's best."
Gourmet Traveller Magazine, October 2017
"Light white gold.
Garden herbs and apple over lightly toasty, spiced oak.
Bright and tight, crisp and textured, this has layers of fruit and gentle oak. Citrus peel and green apple, baked pear and hazelnut praline even, with a creamy texture and a long dry finish. Super-stylish, flavoursome yet not heavy. Perfect with roast or grilled poultry.
Will cellar easily to 10 or more years.
100% estate grown and certified organic, the grapes are carefully hand harvested in the cool of the morning and sent straight to the winery where they are destemmed, crushed and gently pressed. The free-run juice is isolated and settled prior to fermenting in French oak barriques, one-third of which are new. Only 15 barrels were made.
'Each barrel is stirred weekly for three months then left on gross lees for a total of 9 months. Then in November Stephanie conducts a series of tastings to determine the final blend. Once assembled it is bottled without fining, so it is not only produced organically, but also suitable for vegans and vegetarians."
- Mount Horrocks