Comments about the Nicholson River included, “A unanimous choice for our tasting panel, and ‘a wine of a different level, with great oak use and freshness of fruit, golden apple, pineapple and vanilla notes’, according to team leader Laurent Richet MS, with Tate Catering’s Hamish Anderson noting ‘lemon peel, wax and honey, an old school feel with toast and cream, depth of flavour and generosity’. Agustin Trapero of Avenue found ‘complex ripe mango and mandarins, with white chocolate notes and yoghurt texture’. ‘Huge depth and intensity, such a lovely mouthfiller, fab wine,’ concluded Richard Brooks of Caroline Catering.”
