Provenance

Wine Cellar Private Client

Critics Ratings

2007:
'13 different vineyards - all decomposed granite. Soil specialist Claude Bourguignon says some of the most decomposed in the world! Honeysuckle nose. Green and quite stemmy on the nose, the last vintage that was all made in barrel, 20% new. Very rich and dense and still exciting. So vital and rich without being sweet.' - Jancis Robinson MW, JancisRobinson.com, 18/20 (Apr 2014)

'Breathtaking elevation of Chenin: a singular, wondrous tactile sensation. '07 with Grenache Blanc, Clairette Blanche, Viogier and Chardonnay; stonefruit knitted into tingling minerality. Like '06, it is also a stayer. Berry sorting, 18 months French oak. Sheer gravitas…' - Platter's SA Wine Guide 2009, 4.5*

2010:
'Bold, broad and creamy, featuring ginger, warm brioche, persimmon and creamed peach flavors, with toasted hazelnut notes embedded in the core and lingering through the finish. Exhibits noteworthy balance and definition. Drink now through 2015. 750 cases made.' - Wine Spectator, 93/100 (2013)

'The 2010 Palladius is a blend of (takes a deep breath) Chenin, Grenache Blanc, Viognier, Roussanne, Marsanne, Clairette, Semillon Blanc, Semillon Gris, Palomino and Verdelho. This choir of white varieties is aged for 24 months in a combination of old wooden casks, concrete eggs and amphora. It has a very fine bouquet with light pressed flowers, a touch of hazelnut and hints of orange blossom. The palate is where it all happening with crisp acidity, a vivacious white with crisp apricot, orange peel and passion fruit. It is tightly coiled towards the finish, focusing upon precision rather than power. This is a wine that demands respect. Drink now-2019+.' - Neal Martin, Wine Advocate, 93/100 (2012)

'Not particularly aromatic, though the sample is very cold. Fine, restrained oak overlay. So classy. There's grapefruit and lemon and it verges towards lime. Beautifully clear cut and fresh, the oak in a purely supportive role but adding a mealy facet to the texture. Very very young but already so delicious.' - Julia Harding MW, JancisRobinson.com, 18/20 (2012)