"Fruit from Block 1 picked on a flower day (MOSH), 8 days on skins, through basket to puncheons (20% new) where it matured for 6 months. 2019 was a cool year, producing mineral, aromatic and very fine wines. This is no exception. Salted edamame, sugar snap, jasmine tea, white currant, green apple skin, juniper berry and saltbush eddy around on the palate, swirling in and out of exotically spiced oak, crushed limestone/talc/basalt/petrichor. Evokes cicadas on a hot afternoon sea breeze, somehow. This is the most profound sauvignon blanc in Australia." 97pts Erin Larkin Halliday Wine Companiom
