4 ½ Stars 2023 Platter’s South African Wine Guide
Wild yeast-fermented in barrel, 21 (94 pts) from 1960’s vines is nuanced & stately, with sumptuous stonefruit, lees minerality & creaminess. Rounded & polished by year in older-oak.
92 points Tim Atkin MW 2022
David Finlayson uses bush vine Chenin Blanc blocks planted in the 1960s and 1970s to make this naturally fermented, old oak-matured white. Rich and textured, with pear and nectarine flavours, medium-body and a finish that's driven by acidity and minerality. 2023-28
90 points James Suckling Dec 2022
Notes of fennel, apples and ripe lemons with hints of acacia. Medium- to full-bodied with crisp acidity and a round texture. Shows freshness and richness at the same time. Floral finish. Sustainable. Drink now. Screw cap.