“A really lovely, distinctive wine.” - Jancis Robinson MW

Fans of Barolo and red Burgundy will feel at home with a glass of this in their hand. It is high-toned and elegant, certainly for a wine made from Xinomavro, which can be a bit rustic and astringent. Aromas of loose tea leaves, kola nut, cherry and wet clay lead to a palate of sweet rhubarb and poached plums, showing a distinctly Mediterranean warmth of flavour on the finish. It’s approachable now, but will surely unfurl further layers of complexity over the next decade and possibly beyond. It was aged for 16 months in large French and Austrian barrels, a quarter of which were new. 14% alc. Drink now-2035.

Organic & biodynamic farming.

Press review:

Jancis Robinson MW: “Dark, shaded garnet. Such integrity on the nose! Thrilling vibrancy and stoniness. Dry, nervy finish after fully – but not over – ripe fruit. A really lovely, distinctive wine. Drink now-2030.” 17.5 points

JancisRobinson.com (previous vintage): “Beautiful tannins. Firm, fine-grained, compact. Such a youthful wine. Deep-fruited, concentrated with a surprising lightness and freshness. Fabulous purity and length. (JH). Drink 2024-2035” 18++ points