92 points Wine & Spirits
100% Xinomavro. Sandy and sandy clay soil over limestone. Two-hour cold soak. Saignée method. Fermented in tank, 3 months on lees. TA 6.1 g/l, pH 3.31, RS 1.9 g/l.
Gleaming pale pink, just slightly darker than typical Provençal rosé colour. Very pretty fragrance of red fruits, Victoria plums (the orange ones used for jam), and just a touch of blossom, peachy too. Impressive fruit concentration and very slight tannic texture but this is all about juicy fruit in a nicely dry framework. Fragrant and fresh enough as an aperitif but with the depth and texture to match with food – as long as it is fairly delicate and simple. 16.5/20 points. (JH)"
Vinous Reverie Notes
Tasting Notes: Bright rose color, with salmon colour hints. Fruity nose with rich expression. rose petals and strawberries. Well balanced mouth, quite full, fat but balanced, reminding the nose aromas, with long aftertaste. Food Pairing: Well paired with local cuisine, roasted red peppers, stuffed tomatoes and peppers. Pasta in light tomato sauces, grilled salmon, crab cakes, spicy gazpacho soups, pizzas as well as with a great variety of Exotic cuisines, Chinese, Thai, Japanese.