Has a little dirt under its nails with a subtle sulphide stink, and also, something lifted and floral kind of like Moscato, tangy redcurrant and barely ripe cherries, fennel tips, a fine chalky feel, a lot of energy, almost into white wine style, but with a bit of extra red berry oomph. Ruby red grapefruit zips up a nice long finish. Really good, and I suspect it may improve a little as it settles into bottle. 93+ Points – Gary Walsh, The Winefront
The Nebbiolo is hand-picked and, after chilling, whole bunch-pressed directly to old oak for fermentation. This takes close to six weeks, after which the wine is matured for four weeks in barrel before blending with Nebbiolo (40%) and bottling. This is a mouthwatering, fruit-forward, approachable rose. Delicious!