Jancis Robinson

Smells, in a good way, of burnt strawberry jam (only just burnt). But there is the most unusual perilla-leaf and crushed-pine-needle freshness that dominates the palate, drawing a cool draught right through the heart of the wine. Dark fruit that edges towards cassis; creamy but too radically defined by that freshness to be rich. The tannins also take me back to pine, make me think of old stone pines; gnarled, deeply fissured, shaped by the wind, yielded but not yielding. All I want now is rare lamb with a mint salsa…

17 Points

By Tamlyn Currin / August 2021