A project long in making, long in patience. Marsanne raised under flor, oxidised. An anthem to vin jaune but wholly its own thing. It gets to 16% without fortification (it started in barrel in 2011 at 12%!). Curious and wonderful thing. I’m so grateful for things like this happening in Australia.
Mega rancio, dried fruit and nuts, fino sherry, clove-spiked orange, ginger to the max. Wall of flavour, amontillado-like in a way, dry, puckering tannins in the mix and a starburst of mandarin acidity. So many layers, so much flavour, so much interest and yum-factor! - The Wine Front