CRITIC REVIEWS
JancisRobinson.com
Full bottle 1,350 g. 100% Xinomavro. 28 days of fermentation in stainless steel, plus 10 days post-fermentation maceration. Ageing in 500-litre oak barrels for 15 months (16% new oak - 80% French, 20% Eastern European). RS 1.4 g/l, free SO2 9 mg/l, total SO2 82 mg/l. Vegan.Shaded ruby. Heady and voluptuous, with a little gamey element but lots of grip and precision. Very long. I can see why this wine would be expensive, but perhaps not quite this expensive! Dry finish on this fascinating wine. (JR)

