2018 Crittenden Cri de Coeur Savagnin Sous Voile

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James Suckling Top 100 Australian Wines
An absolutely brilliant wine, year in and out, at least since its inception six years ago. There is no other wine like it in the New World and superior it is, in fact, to many whence it was inspired in the Jura. Full-weighted by virtue of the surface yeasts, or voile, under which the wine was aged. Untopped in oak for four years. Scintillating aromas of curry powder, chamomile, Japanese pickled radish, washed rind cheese, preserved Moroccan lemon and salted nuts. Intense. Yet so compelling. This is only the superficial layer. Beneath, orange pekoe, ginger and cardamon. A wine for nerds, perhaps. But if you like the Jura or great sherry, this is a wine that will blow your mind. A thrill ride for the versatile table. Drink or hold ... for a long time.
Number 15 / 100 Australian Wines. Gold Medal, 97 Points  |  Ned Goodwin

Wine Pilot
The sixth release of, what was at first, a mistake that evolved to an experiment to what is now one of Australia’s most celebrated, coveted and most delicious wines period. Absolutely impossible not to swoon and fall head over heels with the aromas that waft from the glass in this flor aged Savagnin. The 2018 aged under flor for 4 years and another year in bottle prior to release. Paraffin oil, yellow jasmine and preserved lemon. Crème brulée, roasted pine nuts and candied kumquat. The wine is energetic on the palate with a hint of Picholine olive brine salinity and a savoury Chanterelle mushroom finish. It’s utterly superb. For all of you that don’t love this style of wine I say, “Thank goodness, there isn’t enough to go around anyway”. A hard wine to pair, for the reason the cooking needs to be of elite level. Go with classic Comté cheese or if a chef is at the helm, roast spatchcock with a chanterelle and morel mushroom sauce. Next level yum.
Gold Medal, 98 Points | Shanteh Wale

Halliday Wine Companion 2024
Seriously, Rollo Crittenden and Matt Campbell. What are you two winemakers doing? Not much it seems, as you left this wine in old barrels without touching them basically: no top-up, admittedly under a flor for its four years of life, then unfined, unfiltered to bottle. Easy winemaking, eh? OK, I know that’s not true at all because this vin jaune style is very, very difficult to make. To date, this shows amazing poached quinces, ripe yellow peach with lemon zest and preserved lemons. Nutty aldehydes are embossed into the wine, the palate is alive with acidity and vitality. It’s complex and delicious and it gives me goosebumps. Yep. Perfect.
Gold Medal, 97 Points | Jane Faulkner

The Real Review
Bright, clear straw-gold colour. Rancio characters, smoky and nutty with a distinct sherry-flor character to it. Rich stone fruit, mandarin and glacé ginger spice notes fill the core of the palate while the ripe nutty rancio notes add layer upon layer as it rolls across the palate. A unique style and an excellent example.
Gold Medal, 95 Points  |  Stuart Knox