Decanter World Wine Awards (2006) Pale straw gold. Peachy, apricot, buttery, biscuity, aromatic. Firm stucture, good acid backbone. Long.

Description: The light green colour shows the fresh and lively attitude of this wine. The bouquet opens with intense French oak aromas, vanilla, coconut and marzipan. Then the Chardonnay fruit flavours start to dominate with tones of green apple citrus and orange peel. The palate is full, round and shows a complexity of fruit, well balanced with the supporting oak flavours. The finish is fresh with the flavours lingering on the palate. Ready to drink now and best served chilled. Could age for another two years.Wine Spectator: Issue: Web Only - 2009. Very ripe and forward, with lots of showy sweetened butter, glazed pear and piecrust notes. The long, creamy finish lets mango and floral notes chime in. Showy, but a touch blowsy in the end. Two of four samples tasted were corked. Drink now. 300 cases made. –JM.Stephen Tanzer: Mar/Apr 09. By Stephen Tanzer. Pale yellow-gold. Slightly high-toned aromas of peach, lemon peel, honey and spicy oak. Supple but firm-edged and quite dry; in a distinctly laid-back style, with subtle pineapple and peach fruit on the back. Not hugely concentrated, but this silky, seductive, easy-to-drink chardonnay grew on me.John Platter Guide 2008.  

Chardonnay

Vintage : 2006. Elegantly expressive style. 2006 follows in quiet, confident tracks of 2005: gently pure pear/citrus freshness layered on lees-enriched base, subtle wood embellishment. Fr oak fermented/8 mths, 25% new.

John Platter Guide 2007.  

Chardonnay

Nothing overdone or forced in creamy & flavoursome 2005. Refined pear/grapefruit tones; confident smooth structure, oak very much in supportive role. Usual Fr oak ferment, 25% new, 8 mths on lees.

John Platter Guide 2006.  

Chardonnay

Intense yet smooth; pervasive lemon, cream & coconut tone. As with 2003, 2004 fermented/9 mths on lees in Fr barrels, some new.   Younger wine less alcoholic than pvs 14.5%.

Vinification: Grapes were harvested at Warwick at 24, 0°B from blocks with a typical density of 3000 vines per hectare. All the wine was aged in French oak for 8 months. A quarter of the barrels were new, a quarter second fill and the rest third and fourth fills. During the time in barrel the lees was stirred weekly to increase the fullness of the wine.