17-20 pts (92-100 pts)

Jancis Robinson"Lowest site so the topsoils are washed down. Big and bold with some sweetness in the background. Very concentrated. Some bitterness and impressive breadth. Muscular. 17.5/20 points." Vinous Reverie NotesTerroir: Just a short distance...

Jancis Robinson"Wild-yeast fermentation in stainless steel. Full MLF. 10 months in foudres.Pale-medium lemon-gold. Rich, creamy and spiced tones to ripe apple and lemon-lime peels, with toast and honey aromatic development. Touch of residual sugar, but...

92 points Robert Parker's Wine Advocate"The 2016 Estate S.M.X. is a blend of 60% Syrah and 20% each of Xinomavro and Merlot, aged for 18 months in new French barriques. It comes in at 14.2% alcohol. Gorgeously constructed, this has silky texture,...

93 points Wine Spectator 92+ points Robert Parker's Wine Advocate"From vines up to 120 years old, the 2018 Lorchhäuser Seligmacher Riesling offers an intense and open bouquet of super ripe and dried white seed and raisin fruits intermixed with...

Jancis Robinson"100% dry Barossa rosé wine as a base, Australian native botanicals. Ingredients include illwarra plum, rosella and strawberry gum – all totally foreign to me! RS 70 g/l.Pale orangey pink – more orange than pink...

93 points Vinous"The 2017 Barrel Fermented Sauvignon Blanc was matured 75% in 500-liter barrels and 25% in concrete eggs. This has a more vivacious and slightly more fruit-driven bouquet of yellow plum and light nectarine notes, complemented by touches...

95 points Vinous"The 2017 Estate Reserve Chardonnay was matured in 500-liter barrels using 40% new oak. It has quite a powerful bouquet of crushed stone, yellow stone fruit, jasmine and light walnut aromas that are very well defined, although it clearly...

98 points Robert Parker's Wine Advocate"Tight, fresh, silky and sweet, this delectable Port has mid-palate finesse and serious structure. After aeration, it seemed even more serious, and drier than statistics might suggest. The question is how fine it...

Jancis Robinson"Surprising amount of TDN on the nose already. Quite developed but still fresh and lively. Creamy texture comes as a surprise. Lots of lime fruit even though the bottle age is showing in a hint of kerosene. More savoury and tight on the...

Jancis Robinson"Full bottle 1,430 g. 100% Xinomavro at 620–710 m. Destemming, optical grape sorting and light crushing. Cold soak at 8 °C for two hours. Alcoholic fermentation in stainless-steel tanks with cooling jackets at gradually...

Jancis Robinson"80% Chardonnay, 20% Pinot Bianco. Disgorged November 2017.Beautifully mineral with an almost saline waxy fruit nose. Waxy fruit on the palate. Still very tight and a little closed. Mouth-watering and long and with energetic, waxy lemon...

Jancis Robinson"Full bottle 1,335g. The name comes from the old Rupestris du Lot rootstocks the Garganega was grafted on. The vineyard lies within the Foscarino cru on basalt and volcanic soils and facing south-west. Fermentation in 30% new barriques and...