A textural play thing of sorts, this unadulterated Tempranillo from Mt Bera has been fermented in amphora with no additions and was bottled without filtering.
It smells of baked plums, overripe mulberries, grape bubble gum and biltong. It's spicy to taste with shimmers of charred steak. It opens up further to add scents of pie apple and poached pears in red wine. There's a bit going on and it carries a greasy pastry textural feel that is feathered through the mouth. The acid has a ping and a lemony tang leaving silty tannins to consider. A wet newspaper trait lurks in the background and the overall package just can't get me enthused. But that's natural wines, I suppose, some hit and some miss.
Drink now.
85/100
Region: Adelaide Hills
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