2018 - 93 POINTS, James Halliday, Wine Companion
"Hand-picked, extended wild yeast barrel fermentation (33% new French) and mlf; held in barrel for 18 months. The alcohol of 12.5%, its acidity pre mlf, its pale colour, and long period in barrel all hang together in the finished wine. Green grapefruit notes are wrapped around the acidity and lingering finish. Piercing, says Matt Eades."
(Now onto 2019)
Winemaker: Matthew Eades