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. 13.5% alc. Drink now-2035.

Organic & biodynamic farming

Press Reviews:

Jancis Robinson MW: “Mainly 45-year-old vines on limestone with schist and clay topsoil. Fairly deep garnet with a pale rim. Really exciting wine – excellent demonstration of the variety’s tannins and acidity on the palate but with a lightly tarry nose. Damson fruit. Very energetic. Dry finish. So zippy! Tastes like a wine that might be quite a bit more expensive. GV. Drink 2026 - 2033. (JR)” 17.5 points