Trying this at room temp, partly because I forgot to chill it, partly because I find it interesting. When I opened it, I’m wholly thrilled. There’s a moment of real excitement, which I can imagine seems nerdy, like a trainspotter spying a big dirty freight train rumbling toward them. It probably shouldn’t be this exciting, but it is. The wine that is, not the train so much.  Depending on the background, the colour seems generous. Even with a white stone bench top behind it, it has a lovely golden shimmer. It smells perfect. At least to me it does. Wet stones, struck match, ginger, lime, stone fruit and white florals. The palate at this temperature is a riot. Intense and powerful, it’s electric and relentless, the fruit expression more than a match for it. This is the very definition of how tension makes wine so exciting. It’s balanced, and at full stretch, it delivers a perfect result. Could you soften it with a decant? sure, but then you’d miss the thrill. It’s hard to describe exactly why it’s so exciting, if you write it down, as I’ve done, it’s just words on a screen. If you get a chance to have some of these words in your glass, I’d suggest you don’t pass it up. - Winery Notes, Ben Knight for Nick Farr