88 Points | International Wine Cellar , May/June 2013

(blended with 13% viognier and 10% semillon; no malolactic fermentation):  Very good pale yellow-green.  Reticent aromas of lemon and anise, plus a lightly raw, peppery nuance.  Very citrussy, brisk and cool in the mouth, with good intensity to the flavors of grapefruit, lemon, lime and apple.  Offers modest depth but the viognier element brings a touch of viscosity and the semillon adds the apple element.  Finishes very dry, even tart-edged, owing to the racy acidity.  This rather linear wine was barrel-fermented, using 30% new French oak as well as some concrete eggs, then aged on its lees with twice-monthly lees stirring.  It was bottled in September of 2012.

87 Points | Wine Spectator