James Halliday Wine Companion writes:
Wild ferment initiated in static fermenter, cultured yeasts added later, matured in French, American and Hungarian oak hogsheads and barriques for 11 months. Two old hands - Mike Farmilo and Nick Bulleid, MW - are behind the winemaking, working hard to develop as much flavour richness as they can. Clean black fruits, molten chocolate and aromatics combine with deep garnet hues to impress. There's a burst of flavour at the top of the palate, with bitter cherry flavours firming up on the back half. Over-delivers on price."
Jeni Port 01 Aug 2020.
90 points. Silver Medal.