2016 vintage：

Hand-picked, open-fermented, matured in French oak for 14 months. Oak makes its presence felt on the bouquet, but takes second place on the palate. Here cassis/blackcurrant fruits, bay leaf and black olive are decorously joined by fine, ripe tannin. Gold medal Sydney Wine Show '16.

95 points

-James Halliday

2013年份：這款葡萄酒採用全手工葡萄收成，敞口式發酵，在法國橡木桶中完成歷時14個月的熟成的工藝。高品質的葡萄在味蕾中能清晰地感受到，綜合了黑醋栗、紅醋栗、黑莓果和帶有雪松氣味的橡木桶香氣帶來芳香怡人的感官衝擊。比例得當的成熟單寧支撐、提升了口感，足以存放數十年。

96分
——詹姆斯·哈利德