Sandy-clay soil over limestone at 620-710 m. Yield 36 hl/ha after green harvest and selection. Destemming, light crushing, cold soak – skin contact, alcoholic fermentation at gradually increasing temperatures, on lees for eight months with regular stirring. 12 months in Allier barrels and 12 months in bottle. TA 6.4 g/l, pH 3.42, RS 2.2 g/l. Mid to deep crimson. Seductively ripe cherry fruit on the nose, smells riper and sweeter-fruited than the Hedgehog Syrah. Classic Xinomoavro from a cooler region – excellent freshness and tension, with a precise and defined structure and just enough fruit sweetness to balance all that fine, dry tannin. Still very very young and yet there is juicy fruit escaping around the extremes of the structure. Terrific wine in a refined style. A great future ahead though you could just about drink it now with food. 17 points