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Michael Edwards, Decanter, 10 January 2018
It says much that Charles Heidsieck went for the 2004, not the richer 2002, as the long-awaited successor to the epic 1995 Millenaires - the '04 has an admirable beauty and finesse in the classic mould that fits the style of this wine so well. It's an intriguing blend of great Chardonnays from Oger, Mesnil, Avize and Cramant, but also from Vertus, a premier cru punching above its weight. Vanilla and butter flatter this wine famously, but there's no oak. It has controlled richness, with precision and purity ruling over the green and tropical fruits. A magnificent champagne with impressively elegant acidity, a triumph now and for years to come.
Matthew Jukes, “2016 Burgundy En Primeur Report – Day Three, Wednesday 10th January 2018”, MatthewJukes.com, 11 January 2018
A fabulous discovery in that it genuinely tastes like a mini-Pommard with admirable grandeur and an impressive, long finish. I love this sort of swagger in a generic Pinot.
“Top 50 Australian wines 2018”, The Wine Merchant, 22 January 2018
An excellent flinty Riesling that captured the judges’ imagination and achieved high scores. There were plenty of positive notes about the wine’s zippy, judiciously-managed acidity, the refreshing grapefruit flavours and its youthful quality, hinting at the delights to come as the wine ages.
Sam Kim, Wine Orbit, January 2018
A delicious offering; the beautifully lifted bouquet shows black/blueberry, plum jelly, chocolate tart and cedar characters. The palate is concentrated and beautifully rounded, offering gorgeous fruit purity as well as richness, wonderfully complemented by silky texture and supple tannins.
Margaret Rand, “Mix it up: Exploring field blends”, Imbibe.com, 18 January 2018
Nine varieties are used in this white field blend that’s full of layered flavours of citrus, spice, herbs and a touch of tropical fruit, which are all knit together in perfect harmony; winey, very complex and very long.
Sarah Ahmed, “Liberty Wines Tasting: Australia Highlights 2018”, The Wine Detective, 19 January 2018
The oak (40% new) brings structure and smoky minerality as opposed to sweetness, which compliments this Semillon’s scintillating limey, lemony palate. A hint of lanolin complexity sings of Semillon. Finely honed and energetic. Free-run juice makes for the purest core of fruit, whilst barrel fermenting and ageing on gross lees with stirring for nine months lends complexity and structure.