(2022) From the highly experienced Tony Bish, this is fermented in three-year-old French oak barriques, around 30% new, and did go through full malolactic. A delightfully creamy, buttery Brazil nut nose of mellow oak, nutty tones to the fruit beneath too. On the palate there's an intensity that's immediate, but a certain savoury reserve too. Fruit is juicy, ripe apricot and peach, but the citrus core of acidity and nuances of flint and saline create an unwavering core through to the finish. Very nicely balanced. Price and stockist for previous vintage at time of review.
(2021) Made from the Mendoza clone of Chardonnay, 95% was fermented in French oak barrels, 5% in a French oak 'egg'. It then spent a year in barrel with regular lees stirring, 25% new barrels. The colour is emerald with a glint of gold, the oak on the nose subtle and understated, a little light earthiness and orchard fruits come through. Quite a natural feel to this, the palate also relatively reserved, juicy lemon and ripe apple, a nice saline note to the acidity, and a composed and long finish, crisply defined and with nothing out of place.
(2020) Lovely pale colour. Gentle earth, mushroom and spice and savoury umami character. A little bit of roasted/chestnut character. The palate has fine, dry cranberry fruit, but the savoury character continues, nice length and a subtle, understated style. Gibbston fruit.
