Scores:
JS: 96
WA: 96+
100% dry-farmed Cinsault from a small vineyard in Guarilihue Alto. Silty, sandy, quartzic terroir. Indigenous yeasts 100% whole cluster fermentation. Aged in large 1,500L untoasted foudre.
JS: 96
WA: 96+
100% dry-farmed Cinsault from a small vineyard in Guarilihue Alto. Silty, sandy, quartzic terroir. Indigenous yeasts 100% whole cluster fermentation. Aged in large 1,500L untoasted foudre.