“Really, really exciting.” - Tamlyn Currin, 17.5 points

JancisRobinson.com: “Seriously complex and exciting. The wine itself feels as if it's humming with excitement, as if it's full of refracted light. The flavours are layered and interspersed, spiralling out from the centre and back in again. Stories within stories. Textures and angles. Apples and pear skins tucked into crumpled silk, chai spices and shells furrowed into the fissures of driftwood. The finish feels as if it's glittering on your tongue, like a shower of very tiny crystals. Glittering on and on. Really, really exciting. This is a wine you'd want to spend time with, take slowly. VGV (TC). Drink now-2030.” 17.5 points

34% Polkadraai Hills Stellenbosch Chardonnay which was skin-fermented for 11 days; 9% Chardonnay (from the same Polkadraai vineyard) which had been whole-bunch pressed before fermentation in barrel; 26% Chenin Blanc from a 42-year-old parcel in Bottleray Stellenbosch; 17% Muscat from a 30-year-old parcel in Bonniemile Stellenbosch, some of which was fermented for seven days on skins and stems; 11% 2020 reserve Chardonnay from Helderberg Stellenbosch, aged oxidatively for three years, Jura style; and 3% Elgin Riesling. Hand-picked early in the morning, transported in refrigerated trucks and cooled overnight. Spontaneous fermentation in barrels or in open-top fermenters. All vineyard parcels are fermented separately. Matured on gross lees in neutral 228-litre burgundy barrels over winter, racked and blended in the spring.