Stephen Wong
A strong streak of flint followed by voluminous charry oak aromas over an array of roast nuts, apple crates and Thai mango. The palate has concentrated flavours of sweet peppers and nectarine trimmed in drying, grippy oak with a crisp green malic acidity providing needed contrast. A wine consisting of burnished and sweetly spicy, dusty flavours with almost no high tones, this will need at least a year or two to unclench and absorb its forest of wood. Expect it to turn toasty and dense while retaining some flinty reduction. Points: 92/100
