Well-characterised, lime and mandarin fruit with mouth-watering acidity and considerable refinement in terms of weight and texture. Beautifully balanced and focused, open for business now but will only improve
Tight on the attack, opening up to guava and ripe honeydew melon, with lively lemon acids. Exotic fruit aromas too, guava and passion fruit. Quite delicious, pure and well defined. This was the product of an incredibly long, slow spontaneous fermentation (lasting from 5th October 2017 until the end of the following April!). Who says
Exotic fruits, papaya, mango, subtle spices. Reduction on the nose but achieves incredible balance given its prodigious gait. Really lifted and balsamic, which is the perfect foil for the quite opulent fruit in this typically fine effort.
Textured and concentrated, with a nutty, vegetal undertone that really keeps this focused and bone dry. The leesy notes stop it being austere, there’s plenty of ripe pear and quince fruit. Long and full. Perhaps there’s almost a note of bitterness but its also quite refreshing. Great potential. Spontaneous fermentation, ageing in large oak and
Hint of camphor, lime, very upfront citrus fruit and little depth beyond it right now. But the super tight, mineral style could age very well for a few years if it becomes a little more generous and expressive than it is now.
Tinned fruit salad nose, decent acidity, easy going stuff that doesn’t really scale the heights, but stays light and restrained (for Grüner Veltliner). I see a string of scores in the 90s listed on the winemaker’s site, from James Suckling et al. I must be missing something! Ageing was 50% in large Acacia barrels and
Dull and lacking in fruit, no harmony or expression here. The high alcohol doesn’t help, one suspect. There is a feeling of acidity but its disjointed from the rest of the wine and there’s no complexity or length.