93pts James Suckling What a pretty nose of white peaches, white lavender, hazelnuts and salted almonds. Full-bodied yet fresh, with sleek, salty layers. Excellent texture and complexity. Drink or hold.

Volcanic soils. Hand-harvested, whole-cluster pressed. Barrel-fermented with ambient yeast. 11 months on lees. There’s a lot going on in this wine. The aromas are delicate, with pure citrus fruit and some flinty smokiness. On the palate, the pure fruit is beautifully complemented by a saline minerality, vibrant acidity and chalky texture. It’s a well-balanced and complex wine, with a very lean profile and salty minerality that makes it super-interesting. (FG)

Fruit sourced from Von Oehsen, Eola Springs, Royer, Paul Gerrie, Seven Springs, Stiling, Eileen and Louise vineyards. Hand-harvested, whole-cluster pressed. Settled overnight and moved to barrel. Ambient-yeast fermentation, full malolactic conversion. 11 months on lees in 24% new French oak barrels, followed by five months in stainless-steel tanks. Pale lemon in colour. Bright and lemony on the nose with an edge of warm molasses, oat and cinnamon spice – like excellent granola on warm apples. Palate is intensely high acid but still somehow textural and rich. Pith, grip and a lingering, lime-tinged finish. (SCJ)