Vibrant acidity (pH 3.4) with high quality if overt tannins. Generous red cherry fruit with earthy notes. Elevage in second-fill French oak. Only bottled in May ‘23, so needs time but will reward patience.

Aromas of oregano and mint, with a core of blueberries, dark chocolate and caramel. Dusty tannins and fresh acidity with richness and multiple layers of complexity. A magnificent wine with a lengthy life ahead of it.

A blend of different micro-crus helps give real complexity to this voluptuous wine, with its silky tannins. Structure from two-thirds new French oak, with glorious, intense plummy red fruit. Very long.

The faun statue on the estate inspired the label for this Bordeaux blend. Raspberry and strawberry aromas, with complex, concentrated black fruit on the palate. Chewy tannins with liquorice and tobacco on a long finish.

Powerful tannin structure with vibrant acidity. Low-yielding with fabulous concentration and length.

Herbal notes on nose with cranberry and a touch of orange peel. Racy acidity (pH3.35) with very attractive cherry fruit and strong tannins. A top-notch Chianti Classico Riserva from a classic year.

Enticing aromas of violet, blue flowers, forest floor and black pepper. Morello cherry notes with well-integrated tannins and fresh acidity. Begging to be drunk now.

Picked on a fruit day of the biodynamic calendar, with a portion destemmed and crushed to ceramic eggs where it remained on skins for 121 days, gleaning textural nourishment, complexity and persuasion. The rest, in an egg sans skins. All wild fermented. Among the greatest wines of this country, irrespective of colour. Rooibos, lanolin, quince, pithy stone fruits and almond croissant. A powerful, prodigiously textural wine of depth, resonance and profound belief.

The second release of this wine. Hand-picked grenache blanc (73%) and roussanne (27%), with small portions macerated on skins for a whopping 112 to 121 days. The rest, whole-bunch pressed to ceramic eggs for fermentation under natural yeast. Culled and blended to the tune of compelling exactitude, richness and uncanny freshness, belying the overtones of stone fruit, Mirabelle plum and tea tree as much as the baritone of marzipan, truffle and pine resin. This wine marks the future in these parts, auguring real greatness.

Bay leaf and hints of damp cannabis add a fascinating terpene kick to the underripe black raspberry aromas that lead the nose on this bottling. A vibrant, refreshing acidity powers the plush, thirst-quenching palate, where cherry and strawberry flavors are cut by peppery herbs. It’s both hedonistic and intellectual.

This is often one of the top vineyard
selections, and one that Greg Brewer has worked with for decades. Utterly fresh aromas of cherry,raspberry, tarragon, lemon verbena and cracked pepper erupt on the nose. The palate is also explosive, vibrating with swirling waves of red fruit and
menthol. It’s an addictive taste, perhaps acquired,but resoundingly delicious.

The nose is mint, wet stone and blackberry pie. The palate entry is pristine, focused and ethereal red berry and herb. The core offers mouth-coating silky spice, mineral, cherry finishing with fine red berry acidity. Drink 2023-2032.

Fresh and vibrant aromas of
strawberry sorbet and raspberry granita leap from the glass on the nose of this bottling, made more interesting thanks to dark herb scents. The palate lands with a zesty energy, as refreshing, expertly captured red fruit flavors join peppery spices and underlying herbs on the never-ending palate.

Lush and dense, with both black cherry and blackberry fruit, but firm, ripe tannins too. Fluid and balanced, with a burr to the finish, along with a mineral, mouthwatering impression. Finds nice harmony and length in the end. Best from 2025 through 2042. 960 cases made, 453 cases imported.

Rounded and fresh aromas of boysenberry jam, lavender and rose petal are floral while rich and juicy on the nose of this bottling. The mouthfeel is creamy with fine-grained tannins that slowly grow more rigid, as acidity rips through the boysenberry, strawberry and white pepper flavors, with a hint of herb on the finish. Cellar Selection.

Greg Brewer’s wines manage to reflect both a winemaking style and a specific
site at the same time. In this version, aromas of sour cherry, pepper and herbs lead into a palate loaded with raspberry jellies and more minty herbs, capturing the wind-cooled sunshine and surrounding
nature with glee.

Even Greg Brewer’s appellation cuvée
carries his hallmark, addictive combination of sensory sensations. Light in the glass, it begins with aromas of fresh strawberry, red plum, wild thyme and chaparral spice on the nose. The palate snaps with refreshing acidity, powering through vibrant
red fruit, earthy herb and peppery spice flavors. Delicious, fun, memorable

The nose smells of chalk and blood oranges with whiffs of saline and mint. The palate entry is sharply defined luscious peach and apricot and a pervasive jasmine in the core finishing with impression of baking spices and silky acidity. Drink 2023-2027.

A supple, fluid red marked by flavors of macerated cherry, raspberry and boysenberry. Well-structured, with flashes of graphite and tobacco as this builds to the long, compact finish. All the components are there, this just needs time. Sangiovese and Merlot. Best from 2025 through 2042. 6,100 cases made, 4,453 cases imported.

Vibrant and snappy aromas
of pomegranate and strawberry are topped with snipped thyme and green sage on the nose of this crisp bottling. The palate adds raspberry and dank herb flavors to the experience, proving juicy while
complex. —M.K.

Melon rind, citrus pith and a hint of dairy are woven into a cohesive nose on this bottling. The palate is layered in an all-consuming texture that comes in long waves of tannin,framing tangerine peel and meringue with a persistent acidity deftly tucked into the folds

The nose is lean red cranberry and rhubarb fruit with notes of mineral and brambly underbrush. The palate entry is subtle blossom and nuanced sleek red cherry that leaves a juicy impression in the core while finishing with red raspberry candies. Drink 2023 – 2029.

The nose is richly concentrated cola, black plum and strawberry backed by a whiff of black pepper. The palate entry is expansive and polished black fruit, tea and graphite leading to a core of well-focused grilled peach and mango finishing with notes of spice. Drink 2023-2027.

The nose is restrained strawberry, subtle spice and floral notes. The palate entry is well-defined red fruit with a core of cherry lozenge and mouth-coating garden herbs finishing with waxy, candied berries. Drink 2023-2028.

The nose is punctuated with bright herb and conifer layered on dried blackberry. The palate entry is beautifully-focused and lively leading to a robust core of blackberry finishing with penetrating acidity. Drink 2023 – 2029.