Andrew Jefford: Some depth of clear gold. Very becoming creaminess from barrel fermentation draws you in to what promises to be a finely crafted white. There’s a very appealing nougatiness of flavor from (I’m guessing) the Chardonnay/Viognier partnership. On the palate, this is a buxom, amply contoured white wine whose richness is tickled into liveliness by plenty of sap and floral interest. A touch of anise on the finish. It doesn’t quite have the glycerol and depth of flavor of some of the old-vine blends in this tasting, but it is a wondrous bottle nonetheless, and a choice that makes itself for any ambitious South African restaurant list. Skilled winemaking here. 89

Andreas Larsson: Generous nose here, combining yellow fruit notes and minerals with hints of vanilla and custard; a riper style, seemingly with a hint of toasted oak, too. The palate is generous and straightforward in a Southern Rhône style, balancing a moderate acidity with good extract, giving a fine sensation of freshness; a bit youthful and restrained on the finish, but it surely has the structure to develop. 87

Jancis Robinson: Bright pale greenish gold. Slightly simple, sweet fruit aromas. Lacks a little bit of verve but it is certainly very well mannered. Absolutely nothing to object to here, though already quite evolved and integrated. Just a tad simple. Drink 2013–16. 88