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Ray Jordan, The West Weekend, 21st January 2012
"Picked from two vineyards with a mix of limestone and clay. Long fermentation in French oak with plenty of lees and a further 22 months in oak and, apart from a light fining, was not filtered before bottling. A creamy, slightly toasty feel in the mouth, with some light roasted cashew influences. The palate shows a fine, chalky acid and a long, precise finish. Perfect with chicken breast in lemon."
96 Points
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