”A slightly higher block for the estate, this rich red was macerated for 10 days, including the fermentation period. Maturation took place in French wood 35% new) for 16 months. The result is delicious and considerably lighter on its feet than much of the range sans any sacrifice of intensity or concentration. Floral and lifted. Alive. The acidity, palate-whetting; the coffee grind tannins ground finely enough to tone bing cherry, satsuma plum and five-spice, all in the name of balance and drinkability. This has real parry of fruit and thrust of structure. Good length, too.”