Buttery croissant flake and baked apricot aromas show a lushness but remain tightly wound on the nose of this bottling. The palate picks up hazelnut and chamomile flavors, as a lemon syrup elements rides a leathery texture into the finish.
93 points, Matt Kettmann, Wine Enthusiast (Apr 2026)
Comforting aromas of brown butter, toasted caraway seeds, creme brulee, lemons and clotted cream. The embracing palate shows guava paste, persimmons, vanilla flan, baking spices and minerals. For all its flesh, this stays fresh from its spine of acidity. Drink or hold.
93 points, Brian Freedman, James Suckling (Jan 2026)