92 points, Vic Harradine, winecurrent.com 90 points, Tony Aspler, tonyaspler.com
Zesty fragrances capture peeled apple, lemon-lime, fennel, almond and a memory of a newly-threshed hayfield. It’s ample and lively, with tastes of apple, grapefruit and honeydew melon reverberating on the palate.
Picked by hand September 15th to 18th from the mature vines of the Malivoire Estate Vineyard, as grape sugars achieved 20.6° Brix.
Hand-sorted clusters were destemmed and pressed for primary fermentation in stainless steel. The new wine settled in tank for four months prior to bottling in January 2023.
Enjoy now through 2026.
At the time of bottling alcohol was measured at 12%, residual sugar at 0 gram per litre, titratable acidity 8.7 grams per litre and pH at 3.28.
Dry: 0 g/L residual sugar
Near 8° C with crispy-skinned pork, Thai fish cakes, salmon, or Indian dishes such as classic Aloo Gobi.
92 points, Vic Harradine, winecurrent.com Aromas of honeydew melon, savoury herbs and notions of piquant citrus—lemon curd and Key lime give way to the palate of Granny Smith apple and grilled and lightly sugared pink grapefruit sections that persist through the finish and aftertaste. Give this a go now to 2026 alongside fish tacos, grilled calamari or a deli platter of mixed sushi.
90 points, Tony Aspler, tonyaspler.com Bright straw colour; minerally, peach bouquet with a floral top note; medium-bodied, dry, elegant, well-balanced white peach and pear flavours, finishing on lemony acidity.