93 points Robert Parker's Wine Advocate
"The explosive and showy red 2018 JI JI JI made me think of a Morgon as soon as I put my nose in the glass. It partly had carbonic maceration and was pressed halfway through the fermentation, then finished fermenting like a white without skins or stems. It's still the same 50/50 blend of Malbec and Pinot Noir from Gualtallary and feels more serious and somewhat less wild, more about the place than the fruit. It fermented in a 23,000-kilo concrete vat and was bottled unoaked soon after it finished fermenting (without malolactic), in late April 2018. It has some chalky tannins, and it feels very mineral and fresh, again à la Morgon (think Lapierre). Delicious and a real bargain."
"From Gualta vineyard. A 50/50 blend, planted on granite and limestone over sand at 1,400 m. Co-fermented in a large concrete vat, partially carbonic maceration so that it finishes fermenation off the skins, like beaujolais.
Light to mid cherry colour. Juicy, lifted dark-red fruit aroma with a subtle stony/mineral overlay – like the dusty aroma of crushed stones and yet still so fruity. Deliciously dry and juicy at the same time, lively fruit with the finest of chalky tannins. Impressive intensity and length for a wine at 12%, spreading the fruit right across and along the full length of the palate. A real beauty. While many winemakers are today trying to achieve this style, you feel that here it has come about thanks to the vineyards and the complete absence of oak. Mouth-watering and succulent. At the moderate end of the natural wine spectrum. VGV (very good value). 17/20 points. (JH)"
Vinous Reverie Notes
Importer: A huge vibrant nose of red fruit, and violets. Good acid lifts the mid-palate with notes of rhubarb, red cherry, orange peel, ash, crushed stone, mushroom, gunpowder, and flint. Almost Loire-like!