”From Jericho’s Blewitt Springs vineyard, planted in 1965 on Maslin sands over ironstone. Wild yeast ferment and held on skins for 12 months in open top (new) French oak barrels, then pressed and aged for three months longer in oak. Sultry, with baharat and panforte spicing, coiling whorls of anise and struck iron, red fruits simmering beneath, this is locked up a little now, but the promise is strong. There’s a supple play of tannin, natural of feel and stretching in an engaging, encompassing web, insistent, sandy and moreish, bright red fruits fanning through the finish.”