94 points ~ James Halliday’s 2014 Wine Companion
Following a very cool season, fruit was hand harvested from our Uley Vineyard in the Piccadilly Valley on April 5th and 6th at an average Baumé of 11.7°.
Following whole bunch pressing, partially settled juice was transferred to new and used French oak barriques for wild yeast and partial malolactic fermentation accompanied by regular lees stirring. After 10 months of maturation in barrel, the wine was transferred to tank, stabilised and bottled in May 2012.
An elegant, cool climate wine with citrus and stone fruit characters complexed with subtle, well integrated oak-derived toasty, spicy notes. A rich and lingering palate is balanced with fresh natural acidity.