Chris and Andrea Mullineux blend fruit from seven sustainably-farmed parcels for this wine, the vines between 22 and 30 years of age. They ferment it with ambient yeasts and some whole clusters (10 percent). There’s a darkness in the result, more in the camp of dark chocolate and hard-seared steak rather than deep purple fruit—although a juicy blueberry note gives it some energy. After a few days open, that fruit begins to turn towards fresher red expressions and forest accents. Its black-pepper pop would make this an interesting foil to steak au poivre.
Skurnik Wines & Spirits, NY
Every week, our editors highlight a wine that intrigued them in our blind panel tastings, expanding on their tasting note in this space. These are entirely editorial choices; there are no paid placements. Subscribers can also access the original tasting note by searching here.
This story appears in the print issue of February 2021.
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