Jancis Robinson: Published : 09-Apr-2010. Very very pale lemon. Lots of sweetness and spice – almost glucose. Then a punch of Sauvignon Blanc and rather hard on the finish. Competent but just a little bit lacking vitality. When to drink : 2011 to 2014.Wine Spectator: Updated: April 15, 2010. Full and fruity, with apple pie and lime aromas and flavors and a long finish. Always stylish. —J.S.Decanter: Steven Spurrier, Decanter.com, 17 pts - "Lemon pale, white flowers and a lifted spice on the nose, fine intensity of fruit, good green apple freshness and good potential. Drink 2012-17."Chris Kissack, thewinedoctor.com, (March 2010), 15.5-16.5+/20pts - "A slightly grassy nose here, with aromas of plum and greengage, with a touch of yellow capsicum, certainly a fresh style. Nice fatness on the palate, succulent and rich, slightly soft acidity though. Lots of supple fruit, very attractive, but not the fresh structure or zip of the best vintages, and not the most appealing Sauvignon-heavy aromatics either."Tim Atkin, www.timatkin.com, 92 pts - "Showing a higher percentage of Semillon than most of its neighbours, this is less obviously Sauvignon-like on the nose and palate. There’s a herbal touch from the Semillon, allied to crisp, bright acidity, minerally, grapefruity flavours and a touch of new oak. 5+ years."Vinification: The harvest is manual, and the grapes transported to the chai in small plastic crates to minimise damage and subsequent oxidation, and the fruit undergoes selection on a sorting table before fermentation. The white wines.. undergo a gentle pressing before temperature-controlled fermentation and then going into oak, again up to 40% new, where it rests on the lees for up to 15 months.