A strikingly brilliant ruby in appearance, very luminous. The nose, heady and generous, releases complex varietal aromas, with pungent notes of autumn leaves and spice well in evidence, complemented by nuances of tanned leather, liquored dried plum, black liquorice, and cocoa powder. The palate develops impressive fruit, bolstered by a solid charge of tannins that will become supple with bottle ageing. A lively acidity drives a lengthy finish well laced with savoury, succulent fruit. Serving suggestions: Pot roasts with Barolo, red meat and game, stuffed guinea fowl, first courses featuring meat or mushrooms.
Critic Reviews
92 POINTS
Falstaff
Bright ruby core with silver hue on rim. The nose offers slightly animalistic notes with savoury hints of pepper, leather, ripe cranberries and cherries. On the palate juicy, grippy tannins and polished fruit, are well integrated with a fine salinity. A very powerful and savoury style with lots of personality. The bold tannins on the finish distract from current drinking but will offer immense potential.
90 POINTS
Ned Goodwin - JamesSuckling.com
A solid interpretation of a challenging vintage. Opting for delicacy, via gentle extraction, and tannic precision over obvious heft. Delicious. Ume, sandalwood, dried red cherry and campfire. A lilt of violet, before an ebb into the undergrowth of mulch and camphor that underlies good nebbiolo. A very solid interpretation, albeit, one best drunk on the earlier side.
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Tasting Notes
A strikingly brilliant ruby in appearance, very luminous. The nose, heady and generous, releases complex varietal aromas, with pungent notes of autumn leaves and spice well in evidence, complemented by nuances of tanned leather, liquored dried plum, black liquorice, and cocoa powder. The palate develops impressive fruit, bolstered by a solid charge of tannins that will become supple with bottle ageing. A lively acidity drives a lengthy finish well laced with savoury, succulent fruit. Serving suggestions: Pot roasts with Barolo, red meat and game, stuffed guinea fowl, first courses featuring meat or mushrooms.