96 Points Wine Spectator
Fruit from 69yo dry grown bush vines, hand-picked, wild ferment, 80% whole bunches, 80 days on skins, basket-pressed to old French oak barriques for 6 months. Unadulterated. There's a concentration of flavour, not extraction, of red tangy-tart fruit, Mediterranean herbs and a savoury overlay of cured meats. It pulsates with energy. A seamless line of fine tannins and acidity flow right through the medium-bodied and oh-so-lithe palate.
