Halliday 97:
Estate grown, 100% whole bunches, matured in seasoned hogsheads. Aromas of dark cherries, boysenberries, star anise, black tea leaves and last night's campfire at dawn. Medium to full bodied, this is savoury and rich on the palate. You barely notice the whole bunches. A cerebral wine that will need the best part of a decade to reach its apogee. Just what the doctor ordered.
Even higher for Morris, too:
The 100% whole-bunch opening displays herbaceous, spice, and vegetal complexity, with notes of fresh-cut radish, celery, cut grass, green peppercorn, and smoked tea making way for fruit notes of macerated strawberry and pomegranate molasses. There’s good interest and intrigue here. The palate has notable intensity, with stemmy and spice notes at the fore – cut grass, white pepper, tomato bush, and bitter herbs – sitting above wild strawberry, wild raspberry, cranberry, and pomegranate, before a framing of firm, sappy tannins draws the wine through a long and concentrated finish. Very long, in fact. The whole-bunch spice permeates the mouth perfume. This is packed with interest, personality, and complexity thanks to masterful handling of whole bunch. It’s a wine that will no doubt flourish with time in bottle.
And Suckling:
This wine is 100% whole bunch fermentation, with 10 days carbonic and 10 days maceration. The simplicity of the approach lies in stark contrast to the complexity of this sumptuous, medium-bodied expression. Briars, dill and cardamon with ample red cherry fruit and lilacs. Woodsy whole bunch-derived tannins across the finish. According to winemaker Timo Mayer, this is always better after at least five years. Drink or hold.
Best price in the world, too.
