From Block 20 planted ’46, hand-picked, mechanically berry-sorted, crushed, fermented in 675l ceramic eggs, remaining on skins for 158 days post-ferment, no oak used, the wine pressed and matured in eggs for another 6 months. Brilliant colour. Perfumed. The late Len Evans’ description for bouquet such as this was ‘old lady’s handbag.’ Arrestingly fresh and vibrant. 96 points – James Halliday, Halliday Wine Companion 2021
Biodynamic farming, ceramic eggs, natural fermentation, fruit all de-stemmed, Pete Fraser concentrating, a zephyr of autumn, a banjo string is plucked, someone runs a wet finger over the rim of a wine glass, a theremin wails.
Magnificent grenache feeling achingly pure, all skinsy, excellent tannin chew, exceptional length, memory imprinted on the taste buds, just-ripe red berries, spice, green herbs, ferrous minerality, a bit lip of fresh blood and something sweet earthy-salty. Superb scents and flavours conspire here, it feels fresh but deeply-flavoured at once. Shimmering transparency and mouth-watering acidity in tow. Here’s a high water mark. 96 points – Mike Bennie, The Winefront