To understand why this wine is such a pleasure to drink it is helpful to know how it came to be: Hand picked grapes from their famed Block 20 planted in 1946, mechanically sorted, and fermented in 675 Lt ceramic eggs remining on skins for 158 days post fermentation and then aged in eggs for a further 6 months. Did I mention they are wild bush vines, biodynamic farmed and planted on 65-million-year-old North Maslin Sands? There are remnants of shellfish in the soil from when this region was below sea level, oddly enough around the same time.
The result: exceptional clarity and purity with enticing perfumed aromas and everything you could ask for in a Grenache- depth, complexity, elegance, with incredible balance and a sense that everything is where it supposed to be.
Engaging aromas of raspberries, red plums, red currants with a hint of violets and rose petals.
One sip and a smile crawled across my face. This wine is full of charm and charisma with interwoven layers of raspberries, pomegranate, red plums and complimentary notes of cherries, red currants and fennel and oregano rounding things out. Nice long finish with a slight bitter note, balancing the subtle sweetness.
NOTE: I did decant this for 2-3 hours. This has at least a decade left in it- 2035.
I am not surprised this received a 98 Pt rating from Nick Stock, Jamessuckling.com and a 96 Pt rating from James Halliday.
Food Pairing should include Grilled or roasted meats, such as lamb, beef, or pork, roasted chicken, grilled turkey breast, or a hearty chicken casserole, and grilled vegetables, such as bell peppers, zucchini, and eggplant.
Vine to Table 