94 points, Halliday Wine Companion 2020
"Open ferment, 33 days on skins, 15 months in a mixture of 3yo and 4yo puncheons. Distinctively varietal on the bouquet, the aromas ranging through sour cherry, dried rose petal and herb, cedary wood and liquorice/anise. Complexity of flavour is still to fully emerge, but there's a sense of depth on the palate and the length and tannin structure will hold it in good stead."
Late in vintage 2013 the phone rang, it was Robert John from the Malakoff Vineyard who had heard about our penchant for unusual varieties enquiring as to whether we wanted any Viognier. We had made a pact ‘no small batches’ and so after declining the offer I was somehow possessed to ask whether he had any Nebbiolo. It was Rays birthday in May and what better present. A great Nebbiolo rivals Pinot Noir in its elusiveness and Ray loves nothing more than a challenge. Two tonne of Nebbiolo arrived, difficult to wrap, but has given Ray many hours of fun, an excuse to spend a fortune on Barolo and will provide much pleasure for years to come.
It worked again in 2014 and when you are onto a good idea...
The Wine: The fourth release of our Nebbiolo sourced from the wonderful vineyard in the Pyrenees. Open top fermented with a modest 35 days on skins post ferment. The wine has autumnal flavours with deliciously firm tannins. Save it for a few years or drink with some Osso Bucco.