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£21.60 per bottle
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Full bottle 1,265 g. Made from 50- to 70-year-old Cinsault vines – a vineyard that the family has leased for a very, very long time, and in fact the family planted these vines. In western Bekaa, at 1,050 m (3,445 ft) above sea level, on clay limestone. Dry-farmed, low-yielding bush vines. Hand-picked, spontaneous fermentation in 150-year-old concrete tanks for 10 days. Spontaneous malo. Aged for six months in very old casks before bottling. The first vintage of this wine was in 2013.
This is so good that the nose of wine made me smile out loud. The first sip made me laugh with pleasure. Outrageously drinkable, and yet there are layers and layers. The acidity puts vivid relief into the contours of the fruit and flavours of the wine. Redcurrants and raspberries, a darker pop of ripe, sun-warm blackcurrants and sour-cherry snapshots, but under all this somehow transparent fruit with glass-bauble sheen, there is a taste of lavender, a lick of red blood, old terracotta roof tiles baking in the hot sun, Turkish delight, grenadine, thyme. Immensely complex, despite its jollity, despite convincing anyone not looking too hard that this is simple fun. This will age. It has the temerity of tannins, the backbone of acidity, and the trueness of fruit. Although I would not be able to resist drinking it now. It practically grabs you bodily and dances you around the room, singing 'Drink me! Drink me! Drink me!'. Damn delicious, quite frankly. VGV (TC)
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