Each block was picked by hand in the cool pre-dawn hours, and the fruit was delivered to the winery before sunrise. They sorted the clusters by hand, with 7% reserved for whole-cluster fermentation. They destemmed the remainder of the fruit before transferring it into small stainless steel tanks for three to eight days of cold maceration. Fermentation was carried out by native yeast and the free run wine aged in 228L French oak barrels, 46% new, for 15 months prior to bottling unfined and unfiltered.

95 Points, Wine Spectator's #8 Wine of the Year 2025! Offers beautifully rendered notes of hibiscus, rose petal, damson plum and mulberry that stretch out lengthily thanks to the fine-beaded acidity and taut, precise tannins. The sapid finish lets in tea and incense hints amid the glistening fruit. Best from 2026 through 2036.

BTW, also 97 Points from James Suckling, who wrote, "Complex aromas of iron, iodine, raspberries, blue fruit, mussel shells, lemongrass and orange peel. Medium- to full-bodied with crunchy fruit and a lightly chewy finish. A barrel selection of the best wines of the vintage. A little tight now, but it opens in the glass. Drink or hold."

and 97 from Vinous, and 96+ from JebDunnuck.com, 96 from Advocate...and so on...