A stellar vintage in these parts: extract and freshness, a holy duopoly. Fragrant, febrile, mid-weighted of feel, despite the concentration and totem of juicy tannins. Spindly, detailed and drenched in tamarind, turmeric and clove, akin to the sensations of a souk. This is like sucking on an orange mulled with sour cherry and exotica. Long and gorgeous. Value! I am pouring another glass, one-handed, as I finish the note. 96 points – Ned Goodwin MW, Halliday Wine Companion 2022
Hand-picked fruit, wild-fermented in a 132-year-old wax lined concrete open fermenter, 22% whole bunch, carbonically managed, remainder of fruit destemmed whole berry on top. Exclusively hand plunged over 17 days on skins. Whole bunches were hand squeezed at zero Baume to release the beautiful aromatic carbonic ferment characters back into the wine. Wine was matured on lees for 10 months in 16 year-old French Oak Puncheons. Bottled with minimal sulphur only in February 2021.