Well this is a punchy example of Australian cool climate Chardonnay with plenty to offer both now and over the medium term. Right now it is full of vibrant, energetic fruits – tangy nectarine and citrus aromas are well matched to cashew barrel ferment and vanillin oak – it’s surprisingly rich for Great Southern. Nothing changes on the palate with a powerful core of juicy and complex fruit driven hard by a burst of acidity, with oak well integrated, before a long and crisp finish. It’s a little tightly packed right now and will be better in a couple of years. But if you want to enjoy it now a local Rock Lobster would not go astray.93 pts - Patrick Eckel - Wine Reviewer
The wine was barrel fermented with a high proportion of new oak which shows on the nose with oak derived spice and flint set against mealy fig and peach. The palate is worked and is more savoury than fruit driven with almond meal and bacon fat alongside new season peach. Acidity is sweeping and textural, providing great contrast to finish.