Using two ceramic egg vessels, half the fruit is fermented on skins for 160 days in one, the other half with juice only. The final outcome a 60/40% blend respectively. What a wine. Complex yet refined, notes of preserved ginger, herbal tea, honeycomb and clotted cream with neat phenolics and gossamer-like acidity. Drink to 2023.
96 points, Wine Companion, August 2017