94 points - "Hand-picked before slow and gentle pressing, keeping the finest free-run separate. Matured for seven months in 1–3-year-old French oak puncheons and a cocciopesto amphora. There’s lovely density on display here with preserved lemon, baked peach, baked yellow apple, grilled nectarine and candied ginger making up the core. Delicate stone fruit blossom notes dance around the edges adding prettiness, along with allusions of manuka honey, saltbush and some grilled-nut savouriness. The aromatic balance is very attractive, with the fruit, floral and savoury tones melding perfectly. The palate is richly textured while still precise and fresh — yellow apple, peach, nectarine, gentle honey, grilled nuts, candle wax. The phenolics and acidity hold hands to cut it all up and frame it long – very long, in fact – with the former adding a subtly papery texture. Intensity, texture, complexity and ample structure – it’s all there and still with a fresh appeal. Excellent." - Tom Kline (Wine Pilot)

94 points - "There’s a lovely freshness here, with floral and saline-edged aromas supported by delicate notes of honeysuckle, lemon confit and mandarin oranges. The palate shows great tension and purity, driven by a mineral line of acidity. Pristine and generous, without any of the fleshiness of warmer vintages. Drink or hold. Screw cap." - Ryan Montgomery (James Suckling)

93 points - "There’s body, there’s flavour and there’s more than a little texture. This is a ripe and rich expression of roussanne. Grapefruit, grilled nectarines, stones, smoke and cooked apple characters drift into peppermint, saltbush and mineral. There’s so much going on that I double-checked and re-poured my sample to make sure that I had the right wine. There’s almost a whisper of lychee here. It’s certainly pleasurable. Flamboyant even. A flash of cedary-sawdusty character completes the picture." - Campbell Mattinson (The Wine Front)

93 points - "A warmer season than the few prior, though not hot per se, but this certainly has some power and richness to it. Poached pear and apple, custard apple, feijoa, crème brûlée, a hint of fresh mint, lime oil and some balancing rocky mineral notes. It’s textural, somewhat viscous in feel, slippery in a good way, but built for food that has a good deal of import – hot-smoked trout, mackerel, pork terrine etc. It’s an exotic release, intensely flavoured and generously proportioned, but it certainly finishes with a good deal of vigour." - Marcus Ellis (Halliday Wine Companion)

92 points - "Medium-deep yellow, showing some evolution, the bouquet rich and nutty with ripe stone-fruits and poached fruit compote. The same flavours are on the palate in abundance with richness and fleshy texture, round shape and amplitude. A very subtle suggestion of barrel work adds extra richness and character. A very smart roussanne." - Huon Hooke (The Real Review)

Intrigued by this rare golden beauty, whose origins lie in the Rhône Valley of southern France, we have been producing Roussanne since 2007. Expect fragrance, power, and savoury textural delight with great rewards in the cellar, for those who can wait.