The back label pays homage to the Sugar Loaf vineyard, both its viticulturist and grapes. Good to see praise going where it’s due. I think it’s the large vineyard Best’s bought in 2018 as a mitigation against climate change. A reliable source of precious water and altitude to combat the increasing frost risk. From a good three days of sipping, the grape quality is obvious. It all starts off quietly with the energy of whole bunch infusion rather than crushing extraction. As the oxygen gets to it, colour, aromas and flavours deepen. At first a whiff of sappy stalk, then sweet red fruit takes over with stewed raspberries verging on sweet strawberry juice. Spice and earth baking in the sun. Then back to stems and the delicious cycle returns. Some regional tar and darker fruit rumble along with natural feeling acidity and sweet drying stem tannin. You could say knife edge balance perhaps? It bears repeating that a young generation of clever producers with little capital but a lot of passion are making the most interesting interpretations of a special place. And they’re getting better at it. Not often a return to the mid eighties could be taken as a compliment. Wine balance not haircuts of course.
13.6% alcohol. Screw cap. $30.