"One of very few world-class sweet wines produced entirely from Sauvignon Blanc, this is made using the cordon cut method and left on the vines for another four weeks to accumulate sugar. Fermented in Hungarian oak, it’s a waxy, spicy, hay and grapefruit-like sticky with 216 grams of sugar and a volatile edge. Drink: 2016-20."
- Tim Atkin (SA Special Report, September 2016), 94 pts