Provenance

Private Client

Critics Ratings

‘Fine and silky, this bright white frames flavors of tangerine, mirabelle plum, blanched almond and Meyer lemon oil, with vivid acidity and a salty underpinning. Pretty honeysuckle and ground ginger accents play on the well-cut finish. Drink now through 2025.’ – Alison Napjus, Wine Spectator, 92/100 (Jul 2021)

‘Pale lemon. Complex nose already, with varietal ripe lemon and wax notes coupled with nutty, creamy oak and some pepper spice likely from the Gris component. Bright acidity lifts the rich, ripe lemon and brown-spice palate. Long and textured, slightly saline, finish.’ – Tim Jackson MW, JancisRobinson.com, 17.5/20 (Dec 2019)

‘The nose of the 2017 Semillon has a soft mineral edge to the citrus blossom and hints of pineapple, and it's leesy and pleasurable, with complex aromatics of cheese rind, blanched almonds and pineapple blossoms. The palate has a rich texture with a firm mouthfeel, while the oak and concrete egg fermenters add to the depth and complexity of the wine. The medium to long finish is bright and zippy, leaving the palate clean and showing a focused structure that is in balance.’ – Anthony Mueller, Wine Advocate (Oct 2019)

‘The 2017 Sémillon, which has a 3% splash of Muscat of Alexandria, is made with an oxidative winemaking approach. It has a neutral nose, one where I would have liked more Sémillon character to poke through even at this early stage. The palate shows much more potential, presenting lovely lemon curd, toffee apple and white chocolate notes. The acidity is nicely judged, although that toffee note makes me wonder exactly how this will age. A second bottle showed less conspicuous toffee-ish notes and was much more in line with how I expect the wine to show. My score is based on this bottle.’ – Neal Martin, Vinous, 91/100 (Oct 2019)

‘Old vines (planted 1902, 1936 & 1942) with dash muscat d’Alexandrie (1902) for 2017. Expressive & generous, with refined lemon, lime, stonefruit & beeswax aromas & flavours. Regal & textured, sublime. Natural ferment, 80% in new oak, rest concrete ‘eggs’.’ - Platter's SA Wine Guide 2015, 4.5* (94/100)