A thick, gooey wine, a triumph for fans of the butter-toast-candied fruit style. Aromas are of butterscotch, cocoa and toasted coconut. Peach is at the core, but it’s buried deep.
— W.E.
(7/1/2004)
A disappointing effort from this stalwart Clare Valley producer, but still a good wine, with pretty aromas of crushed stone, mint and lime. The mint becomes more medicinal on the palate, veering toward camphor or menthol, while retaining a citrusy edge and decent length.
— J.C.
(9/1/2010)
Molasses or burnt sugar is a big player on the nose. Blackberry fruit takes a turn for the tangy in the mouth, with the help of some oak. Falls off on the finish.
— D.T.
(1/1/2002)
Offers cracker and wheat aromas, and light white stone-fruit flavors that seem coated in confectioner’s sugar, or talc. Perhaps it’s the “unwooded” designation talking, but this wine seems a little light, and not much like Chardonnay.
— D.T.
(8/1/2003)