JancisRobinson.com - November 2016
Lovely creamy, lightly spiced oak aroma overlays the clean-cut citrus fruit. Juicy and finely fresh on the palate, with a light orange-pith character. It is on the leaner side but not excessively so. In fact it has excellent harmony and length – but be prepared for that acidity. Should age gracefully.
International Wine Challenge - 2016
Very in vogue self-consciously Burgundian style wine, hint wtih back-group peach, lemon with creamy palate.
Tasmanian Chardonnay Trophy
2017 Halliday Wine Companion
Truly beautiful. It flows effortlessly but then feels tight and reserved. It's going to be a humdinger once it's had time to flesh out and grow properly into its skin. White peach, lemon, flint and grilled nuts. It's all there, contained, elegant, harmonious. Grapefruit to the finish. Ever so stylish.
Australian Gourmet Traveller Wine - July 2016
Very fresh, refined cashew nut, creamy yeast lees and citrus aromas, the palate backing up with a tight, refined, high acide presence which is reminiscent of a top chablis. The power and length are astounding. A cracking cool-climate chardonnay.
Mike Bennie - Wine Business Magazine - April 2016
True to its cool season, this is a tightly-honed Tolpuddle that captures the vibrant acid tension of southern Tasmania and contrasts it with the texture, body and complexity of lees age, lending struck flint and almond meal character and finely-honed mouthfeel. It holds all of this with accurate line and length, energised by the ever-present acid drive of this cool place.
Huon Hooke - 3 March 2016
Light yellow hue, the bouquet showing very fresh, refined, cashew nut and creamy yeast lees aromas, tight and reserved. The palate backs this up, with very tight, fine, high-acid presence, which is positively Chablis-esque. Piercing acidity is strongly felt. An absolutely cracking cool-climate chardonnay. Drink 2016 to 2026
Ralph Kyte-Powell - Good Food 'Best wines of 2015' - December 2015
Tasmanian chardonnay that nods towards chablis. White stone fruits, citrus, dissolved mineral notes, near invisible oak on the nose, superfine, lip-smacking, sustained in the mouth.
Ageing? Yes, two to eight years plus.
Drink this when … You have a dozen freshly shucked oysters in front of you.
Eat with … The freshest of seafood.
Campbell Mattinson - The Wine Front - 27 October 2015
Tight. Always released too early, so I gave it a day to relax. And another day for good measure. The outcome of all that is, in short, that it’s Very Good. Bright, tangy, almost Chablis-like with pure fruit, leaning towards lime and white peach, green olive mitigated by some creamy cashew, stony texture, then a big burst through the finish. Line and length, I guess, is what they go for, but this year packs in a bit more ripeness and flavour, which is more than welcome. The feel of it is very good. And it’s very good to drink. It’s a pretty intellectual style, but gee they’ve done it well this year.
Dave Brooks - The Adelaide Review - December 2015
It's a wine that shows that typical Tasmanian clarity and purity, pure white stone-fruit aromas, a splash of citrus, hints of nougat and creme fraiche dotted with soft spice and gentle French oak. There is a crystalline precision to the fruit on the palate, crisp, pure and crackling with energy. Again, stone and citrus fruit flow first; light spice follows with hints of curd, marzipan, white flowers and stone. It stretches taut on the palate with sizzling acid drive charging the wine with vitality and line. Laser-like precision and come-hither, struck-match complexity make for a very attractive wine indeed. It's a beauty.