Sunday Business Post
"This is a much more sophisticated take on Californian Chardonnay, and is very much more like the post €100-a-bottle chardonnays which dominate most of Napa Valley’s own wine shops. It’s creamy, but not in a caramel way as with the Bonterra chardonnay – it’s more a light, fluid crème anglais than a thick custard. There are light touches of orange rind, but underlying everything is a good minerality. Ideal with baked cod, scallops on lentils or sweet racks of lamb. 91 Points"
Tomás Clancy - 05 July 2009