“Such skill on show here; a beautiful wine… Moreish and hedonistic yet fine and poised.” - Decanter, 96 points

“Really exciting wine… Tastes like a wine that might be quite a bit more expensive. Good Value.” - Jancis Robinson MW

Fans of full-bodied red Burgundy and/or Chinon 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, whereas this is so smooth and glossy you could slide down it. Aromas of loose tea leaves, kola nut, black cherry and wet clay lead to a palate of red-fleshed plums, shiny dried cherries and rhubarb compote 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-2036. Organic & biodynamic farming.

Press reviews:

Decanter: “Such skill on show here; a beautiful wine that's perfumed with peony and plum. Exquisitely textured like satin embroidered with silk thread: soft and flowing yet punctuated with stitches of tannin and mineral tension. Shiny red apple skin and black cherry sweetness wrap up the finish into something to moreish and hedonistic yet fine and poised, it's impossible not to return for another sip.“ 96 points

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. Good Value. Drink 2026 - 2033.” 17.5 points