This wine took a full 24 hours to open up. On night one, the first glass, alright first two glasses, were so inepxressive I thought the wine was past it’s best and only just stopped short of pouring the rest away. Night two, however, and it looked pretty good – subtle notes of lime, thatch and lanolin on the nose while the palate was rich and broad with a well-integrated acidity. It was fermented and matured for six months in barrel and there’s indeed some oak-derived character in evidence but it suits the wine. Score: 16/20.