”A biodynamic preservative-free expression, utilising ample whole berries in the wild ferment to promote semi-carbonic maceration. Pressed to older French wood where it completes fermentation and malolactic conversion. A simple, glugable wine, in the best sense. Violet, dark cherry and anise. A whiff off reduction. Best, the tannin profile. Nicely defined without impinging on the drinkability factor. This is far from carbonic soup, as with too many wines in this category.”