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
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