Deep purple in color. On the nose lifted notes of blackcurrant, violet and lavender dominate with just a hint of tar. In the mouth flavours of dark chocolate, truffle and licorice combine with a vibrant acidity and svelte tannins leading to a long, juicy finish.
6 pts Decanter Magazine World Wine Awards – Platinum Medal: Best Chilean Red Rhône Varietals over £15
Complex, beautiful nose displaying an array of fruity and savoury notes: red currants, dansoms and blackberries intermingle with smoked bacon, black olives, pepper and bay leaves. Flavoursome palate, bursting with black cherry fruit mixed with hints of vanilla and again some meaty, smoky swirls throughout. Amazingly compelling Syrah with a wild, savage character.
93 pts James Suckling
A rich and dense red with dried dark fruits such as blackberry and hints of strawberry. Full body, polished and firm tannins. So long and very intense. Need two or three years to soften. 300 cases made.
92 pts Vinous (JR)
– Inky ruby. Displays highly perfumed cassis, boysenberry, incense, bacon and violet scents that show excellent clarity and spicy lift. Densely packed, plush and energetic on the palate, offering deeply concentrated flavors of ripe black and blue fruits, spicecake and floral pastilles. Shows an appealing sweetness on the impressively persistent, seamless finish, which features interwoven tannins and a strong snap of smoky minerality.
92 pts Descorchados 2016
90 pts Wine Spectator 4/30/18
A big rich and ripe red, with plenty of roasted plum, berry and dark cherry flavors that are layered with intense Asian spice notes. Accents of forest floor, bacon and dark chocolate show on the savory finish.
All fruit was sourced from our own vineyard – located within the coolest, westernmost reaches of the Casablanca Valley. A blend of two different clones of Syrah (95% clone 300 and 5% “Caperana” field selection) from 8 year old vines. Sourced from hillside blocks planted on a red clay mixed with decomposed granite. The blocks used in this blend were cropped at an average of 4.8 tonnes per hectare (1.9 tons per acre). Harvest was carried out by hand between the 6th and 17th of May, 2012. On arrival at the winery all grapes were first subjected to a whole cluster selection. This was followed by destemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks. A 7 day cold soak (at 5ºC/41ºF) ensued after which time the must was warmed and inoculated with selected yeasts and fermented during 6 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were hand-plunged twice daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation, the must was subjected to an additional 3 days of post-fermentation maceration (to give a total of 16 days skin contact). The newly fermented wine was then drained (by gravity) to a mixture of new (60%) and 2nd use (40%) French oak barrels for 18 months during which time it was racked twice: once in the Spring (upon the completion of malolactic fermentation) and then once again in Autumn shortly before bottling. After bottling the finished wine was carefully aged for three months in our cellar prior to release.