"Taut, high-energy chardonnay with lemon curd, toasty French oak, sizzled butter, white peach and grapefruit marmalade supported by fresh acidity and fine peppery tannins. Aerate to get the best out of this closed and youthful wine." 

95 points - Bob Campbell, The Real Review

"Firmly in the riper spectrum of Margaret River Chardonnay, the nose is cushioned and pillowy, with finely perfumed oak spice, woven with lifted honeysuckle, ripe apple and candied lemon drop, then leaning towards tropical tones of compressed rockmelon. The palate is resplendent with powerful, polished and glossy, rounded phenolics. A fine veil of sea spray salinity and tightly strung acidity keeps thing fresh and moving along. Cellaring will reveal much more with time. Whole-bunch pressed, full malolactic, fermented and aged in 50% new oak for nine months." 

93 points - Decanter