The ‘Reed’ Chardonnay is an incredibly textured, savoury wine. It summons a tightly-coiled white peach, grapefruit and toasted hazlenut aroma profile, which is complemented by complex flint and silex nuances. Its vividly sketched acidity allows it to carry the powerful but savoury oak in a defined yet impressive manner. Tiny yields in 2018 meant that only 1.5 tonnes of grapes were harvested, and two 500L French oak puncheons were yielded. One of these was once used, and the other was new, giving beautiful subtle toast and spice notes. This is a wine for drinking now for its crystalline purity, or cellaring and reaping the benefits of tertiary development in many years to come.
18 Points "Hand picking, whole-bunch pressed, free-run juice only, no added yeasts, fermented in puncheons with full solids. Spontaneous malolactic conversion. No lees stirring. Winemaker Matt Thomson would have preferred 33% new oak at most but with only two barrels produced, it had to be 50%, the other barrel two years old. No SO2 for the first nine months, just topped up. Racked twice. Bottled unfiltered at the end of March 2019.
Smoky, flinty in a reductive style but not struck match. Rich, deep citrus fruit within that style. Lime-like freshness, the spice showing on the back palate. There's a creamy texture but not the creamy flavour that you get from lees stirring. The fruit fills the mid palate and the freshness and flinty character pull it in tight on the long finish. Very long. (JH)" Julia Harding MW, JancisRobinson.com
95 Points, #1 2018 Marlborough Chardonnay “Taut, high energy, powerful chardonnay with citrus, grapefruit, oyster shell, mineral, ginger and toasted nut flavours, with a backbone of pure acidity that gives the wine a nod in the direction of Chablis. Bob Campbell MW, The Real Review. 13/05/2019
'Blank Canvas a rich tapestry' - The Real Review