"This is both seriously structured and seriously flavoured. Talk about presence. All the varieties were crushed together and allowed to ferment, wild, in barrel, and then largely left alone for a couple of years. It's both nutty and fresh, a little positively reductive too, with stone fruit, chestnut, sweet hay and bacon-like characters pushing persuasively throughout. It has some grip, a lot of punch, and excellent length. Watch this space; it will continue to evolve from here." – Campbell Mattinson, August 2023