(2020) Good natural acidity because the vineyards for this wine are further up the valley, and one of the Chardonnay clones is a sparkling clone, with higher acidity. Loads of reduction here, all flint and struck match, perhaps a little bit too much? Some Brazil nut butteriness comes through, the palate showing really good fruit, stone fruit moving into pineapple and ripe melon, acidity is plentiful but not aggressive. No UK retail stockists listed at time of review.
(2020) Fermented in a mix of steel tanks and old barrels, malolactic fermentation was blocked as Nick believes it interferes with the aromatics too much. Stone fruits and yeasty too, a subtle but cool, dry and flavoursome style.
(2020) Less pronounced oak influence than the 2018, maybe just subsided with time in bottle, less creamy, but has a similar line of fruit and acidity on the palate, good length, a clean finish. Price and stockist is for a previous vintage at time of review.
(2020) Much less aromatic than the ultra-fresh 2019, but the creaminess of the texture is fine on the palate, there’s a lovely stone fruit flavour and quite luscious, driving through to that cool, citrus and apple skin acidity and touch of grip against a background hint of richness and sweetness.
(2020) Gently herbaceous, a coolness to the fruit, a touch of exotic fruit comes through, then on the palate lovely balance - not too herbaceous, a big thread of dry and pithy acidity, and a touch of minerals/salts at the finish.
(2020) Lovely nose, loads of cream and spice, wild yeast and a touch of old barrel gives it some breadth and a creamy apple quality, a lemon peel character. Palate is rounded and relatively fat, but the acidity cuts through, a touch of spice rounding the finish.
(2020) Wild ferment, a little oak, but the toast comes over quite strongly on the palate, nutty, flinty, has a sweet ripe, good texture, finishing with salty acidity and plenty of ripe, juicy pear. No UK retail stockists at time of review.
(2017) The blend is 70% Sauvignon Blanc and 30% Semillon, the Semillon (and a small portion of the Sauvignon) fermented and matured in new French oak for eight months. Oak does not show on the nose, in fact it is the asparagus and green bean pungency of the Jacksons Road Sauvignon from Kevin's best block that sings out, just a hint of custard and delicate spice beneath perhaps. In the mouth the Semillon certainly adds texture, and flavour, creaminess, spice and butter layered with the bold Sauvignon gooseberry and grapefruit. Long and intensely concentrated.
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