This is squeaky clean, juicy throughout, and full of running. It’s also noticeably dry, if that’s possible. It tastes of cut grass and tropical fruit, metal and hay, with a garden herb or tonic water element in there too. It’s good. It’s refined. It’s slender in a good way. Points: 92/100
We were touring the vineyard when Michael Downer was told this wine won Best Sauvignon Blanc of Show at the Adelaide Hills Wine Show. Naturally, we headed to the Exeter Hotel for a glass afterwards. The accolade, justified. A benchmark expression, the sweet green notes reigned in, not so much tucked away as they are integrated. The vintage's intensity is on full show; it's got a vital core of fruit in palate-staining lemon and grapefruit, and crystalline aromas of spice and candied ginger, apple and pineberry. A portion of the wine was barrel fermented, another left on skins, and the resulting texture drives the acids and fruits into stratospheric heights. A marvel from 20 years of hard work in the vineyard. Points: 95/100
Pale lemon-green, savoury wine with crushed rock minerality, subtle passionfruit and lime blossom aromas. Elegant and textural, saline, finishing on a chalky phenolic note. Points: 90/100
Lovely intensity, with aromas of citrus, minerals and undertones of lime leaves, white pepper, white orchard fruit and crushed stones. The palate is textural and refined, with bright acidity, good length and generosity. Delicious and mouthwatering. Drink now. Screw cap. Points: 94/100
