Marcus Ellis
From two sites, with the fruit destemmed and, interestingly, fermented with a handful of grenache stems, followed by a short élevage in seasoned oak and tank. Black cherry, spiced plum, cocoa, kirsch. Like a blackforest cake, but without the pomp and richness. Rather, it has a savoury, mid-weighted feel to the juicy fruits, with some sarsaparilla notes detailing further. Nicely done. Points: 92/100
