”Given another 12 months on lees since tasted by Ned Goodwin, and seems every bit as fresh as it was when he wrote: 'This expansive, rich wine has spent an extended 5 years on lees which for me, considering the acid levels, pH and fruit ripeness even in cooler Australian zones, seems just about the maximum level of ambition. A fully loaded nose oozes toasted nuts, marzipan, spiced quince and tarte tatin flavours across a creamy, broad-shouldered core of nourishment. This stains the cheeks and swoons the nos.”