Les Blog

Wow in the nose – blackberry, blood and iron, with a little eucalyptus in there too, I think. Maybe a tad hot? A brooding wine, with deep dark fruit and some chocolate over a long, long finish. Richer than our 2013. It tastes like it could use just a bit more acid (I clocked its pH at 3.73 when I tasted it, which would seem to confirm that), but it’s really fantastic now. Best at cellar temperature (vs room) to preserve its balance.