A dry, hot year with cooler nights in February; mostly from the Dartmoor subregion; 50% mlf and a mix of tank and barrel ferment. Light straw with aromas of white peach, nectarine and citrus fruits over hints of clover blossom, crushed riverstone, clotted cream, grilled peach, vanilla bean and sea breeze. Fruit-pure with a lovely textural silkiness, a sapid mineral cadence and a long citrus and stone-fruit draw on the finish. Points: 93/100
Tried this last night and thought not really ready as yet, so I’m having another crack at it today. I think it was only bottled recently. This is a fresh-faced and juicy wine as at now, quite fruity, with peach and pear, a nip of grapefruit, a little spice and green herb, very slight struck match. It pulls a little finer in the mouth with bright citrus acidity, again a spray of green herb and lime zest through the gently tropical fruit, finishing with a spicy tang and solid length, a bit of flint on exit. Some green olive. Needs a bit of time to settle but it’s a lively wine of interest. Points: 91/100
Very attractive, showing green apples, pears and hints of cream. Medium-bodied with a lovely core of fruit and a creamy texture. Just a hint of matchstick. Complex yet subtle. 30% barrel-fermented and about seven months aged in barrel. Real chardonnay. Drink or hold. Screw cap. Points: 94/100
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