Single site Montepulciano, fermented in stainless, then aged six months in concrete and 12 months in oak, 40% new, French and Slavonian, large and small format.

A wine of decadence, a hedonist’s style.  Old Gold Rum ‘n Raisin chocolate is this cuvée’s signature, around Port Royal tobacco, coffee, mocha, black plums, blackberries, with green herbs popping on the finish.  Richness is balanced by a solid core of tannins and the right level of acidity, it’s a wine of length and immensity, in the vein of a grand Rioja or well assembled Barossa Shiraz.

50% Pecorino, 30% Passerina and 20% Trebbiano from plots around the estate, wild fermented and rested in stainless steel tanks before bottling.

An easy jump for a Sauvignon Blanc drinker.  Tinned fruit salad, passionfruit skin, finger lime, guava and tropical fruits all through its flavours and aromatics, bound together by nutty impressions (fresh macadamia) and a lovely focused finish of acidity.  High toned aromatics without becoming overly heady, countered by a well composed mouthfeel.  In our view, the most appealing and accessible release of this cuvée yet, a perfect summery style.

Single vineyard here, wild fermented in stainless, then aged four months in concrete tanks before six months in oak; a mix of French and Slavonian barrels, 20% new, and a mix of large and small formats.  More obvious seriousness here, initial impressions took us to a freshly opened bar of Old Gold Rum ‘n Raisin dark chocolate.

“Quite some oomph here.  Black fruit, mint, coffee beans, dried herbs and damp earth.  It’s full-bodied, opulent in dark cherry richness, lots of mocha, rich silty tannin, concentrated and bold, black forest cake too, orange peel, roasted peanut and dried herb on a finish of good length.  It’s quite a lot of wine, and while the mint character rides pretty high, and there’s maybe a little too much oak influence, there’s also plenty of wine to wrap your chops around here.  Throaty.  Bold.  etc. ”  92 points, Gary Walsh, Winefront