May, 2025
Marcus Ellis - Halliday Wine Companion
2023 vintage
55/17/17/7/4% grenache blanc/grenache gris/roussanne/clairette/bourboulenc. Some grenache blanc and roussanne was fermented on skins for around seven months (47% of the finished blend). The remaining fruit was basket pressed. Texture. For me, it’s the defining point of this wine. Oh, I love the hard-to-pin-down flavours that drift through orchard fruits and citrus, suggest a piney and briny herbal note – like a sea breeze gliding through a cypress tree – and are further complexed with a hint of cracked fennel seed and white pepper. But it’s the texture that really elevates this, the frisson of pumiceous (it’s a word …) grip and succulent fruit, the sapid, mineral/tonic quality, the elegant tensioning, fine-tuned to perfection. What a delight.
- 97 points
May, 2025
Andrew Caillard - The Vintage Journal
2023 vintage
This is a textural delight while still feeling finespun with a masterful balance of flavour and structure, and any hint of overtness swept into linearity by architectural structure. Baked peach, poached apple and pastry dough make way for a twang of saline preserved lemon, bosc pear, greengage, cinnamon spice and fig leaf. Some hazelnut and tonic notes emerge with air adding further dimension around the fruit. There’s breadth and delicate richness here, but also lovely freshness. The palate is mouth-filling and textural with a lovely cut of tensile white fruit in white nectarine and bosc pear before yielding to yellow apple, cinnamon and nectarine with a firm sheath of powdery preserved lemon phenolics providing good frame and carry to long length. The nutty nuance dancing in the mouth perfume. An excellent release.
- 96 points
January, 2025
Ryan Montgomery - JamesSuckling.com
2023 vintage
The nose is aromatic, expressing notes of peaches, mandarin confit, green papayas and honeydew melon. The palate is textural and rounded with bright acidity, giving notes of Meyer lemons, dried herbs, chamomile tea, apple skin and sea salt. A very complex blend of 56% grenache blanc, 17% grenache gris, 17% roussanne, 7% clairette and 3% bourboulenc that sat in clay eggs on the skins for five months. Drink or hold. Screw cap.
- 95 points
May, 2025
Campbell Mattinson - The Wine Front
2023 Vintage
Texture, flavour and presence. I love this wine. It tastes of salt, nashi pears, preserved lemon, citrus rind, nectarine and a mash of fruit skins. It’s dry, saline, pebbly and charismatic. A rose petal note develops as it breathes. It has a tonic-and-gin element. Of its own design, it’s beautiful.
- 95 points
June, 2025
Tom Kline - Winepilot
2023 vintage
This is a textural delight while still feeling finespun with a masterful balance of flavour and structure, and any hint of overtness swept into linearity by architectural structure. Baked peach, poached apple and pastry dough make way for a twang of saline preserved lemon, bosc pear, greengage, cinnamon spice and fig leaf. Some hazelnut and tonic notes emerge with air adding further dimension around the fruit. There’s breadth and delicate richness here, but also lovely freshness. The palate is mouth-filling and textural with a lovely cut of tensile white fruit in white nectarine and bosc pear before yielding to yellow apple, cinnamon and nectarine with a firm sheath of powdery preserved lemon phenolics providing good frame and carry to long length. The nutty nuance dancing in the mouth perfume. An excellent release.
- 95 points
May, 2025
Ray Jordan - Winepilot
2023 vintage
This is a blend of Grenache Blanc with small contributions from Grenache Gris, Roussanne, Clairette and Bourboulenc, all of which were hand-picked and each going through slightly different processes before the final blend. Has a bright and spicy aroma with traces of lemon rind and fresh cream. Has a highly textured mouthfeel with tremendous length. So well balanced and already showing a layered complexity.
- 95 points
