"50% whole bunches for 20 days' carbonic maceration. Matured for 10 months in 500L Hungarian and French oak. Pretty, lively, spicy and moreish all at once. Lifted red berry flavours with floral highlights and inlays of bunchy spice. This is very floral. And very fruity. But the bunchy herb notes temper it nicely." 92 Points. Campbell Mattinson - Wine Companion.