(2021) There's 7% Semillon in the blend here, and 30% of the wine was barrel-fermented in used, tight-grained oak. There is a punch of green leafiness, but it has a waxy lemon and quite itense, almost lemongrass character. In the mouth a great surge of energetic, intense fruit - again the lemon verbena, lime zest and pithiness drives the wine, where malolactic was blocked to retain that biting freshness against the layers of citrus.
(2014) >From the very cool Great Southern region of Western Australia's in the Porongurup Range, this has a lovely sense of mineral precision, with tight wax and floral aromatics and a huge thrust of bone-dry, pithy lemon and lime. A nutty, apple core quality of fruit persists, staying focused and cleanly, precisely delineated into a long finish. Mouth-watering stuff with juice and nervy intensity.