There are seven single vineyards of Ghost Rock, per se, this is one of them, and it gets made each year. Wild ferment, no additions, no filtering and no fining, a touch of sulphur for preserving. Organic farmed. It’s got softness and spread, a suppleness and flow, dark cherry, earthiness, sappy botanical elements, a touch of game meat and woody-savoury elements. It’s so pure and yet rich, a generosity in its layers of flavour, aroma, texture. It’s got a faint core of crushed rock minerality too. A wild streak, perhaps, lending charm and personality. I love this. Drinkability and complexity, with purity, hand-in-hand. 95pts - Mike Bennie for The Wine Front