Time of release
Very concentrated, small production as a result of the combined drought and early frost. Exhibits the normal aroma/flavour profile of lime-citrus with a touch of phenolics to balance the weight in a bone-dry frame. Indigenous yeast fermentation for complexity, as is used for the reds. 12 percent alcohol/volume.
Tasting notes by Andrew Caillard, MW - 17th August 2012
Medium pale colour. Oilskin, lemon rind, herb garden aromas and favours. Palate is well concentrated with developed lemon, toasty, marmalade flavours, chaky textures and long fine crisp acidity. Quite textural but plenty of fruit sweetness and complexity to balance. Now - 2018 91 points
Tasting notes by Andrew Caillard, MW - 8th August 2017
Medium pale colour. Verbena tonic water aromas with lemon curd, oil skin notes. Generous and developed with creamy lime, lemon curd, verbena characters, supple mid plate richness, fine al dente, slightly sappy textures and marked acidity. Bouyant and developed with integrated acidity and really attractive mineral length. 12% Alc 93 points Now -2028