Wine Reviews

Black raspberry, black olive, dried red cherry, cranberry and white blossom fill out the nose of this wine. The midpalate is chalky with tart red fruit that persists through to the long finish. Acidity enlivens the palate experience. Pair with rich and creamy dishes

This wine pairs concentration and minerality. Black fruit predominates on the nose with raspberry, blackberry, umami and dried black cherry. The wine is grippy in texture and is supported by taut tannins through to the long finish. Drink now and from 2026 onwards to see the wine benefit from age in bottle.

This wine opens with black cherry, wet stone, fresh cranberry and hibiscus. Tight, chalky, red fruit on the palate is supported by a persistent streak of acidity and firm tannins. This cool-vintage Moulin-à-Vent would pair well with sautéed meats and vegetables dishes that crave a wine partner with acidity and depth.

A rich nose of black cherries, blackberries and dark chocolate gets some levity from softer, slightly bitter aromas of pencil shavings, coffee and herbs. This balance between the sweetness of berries and chocolate and the earthier elements continues on the palate, while acid blazes around austere tannins

Warm earth greets the nose at first, then gives way to bing cherries, orange zest, licorice candy and just a momentary hint of vanilla. Cherries that still have snap in their skin and bitter orange jam on the palate, then dark chocolate and spices, before the metallic tang of coffee corrected by Sambuca on the finish. Tannins and acid are like perfect valets—almost invisible but immediately there when called upon.