(2022) 59% of the blend is the Mendoza clone, grown on sandy silt soils. The juice was transferred to French barriques for fermentation, both wild and inoculated ferments. Full malolactic and ageing for 12 months with lees stirring, the final blend had 40% new oak. Toasty, nutty with a twist of peat-smoked whisky, the palate is powerfully concentrated, and though the oak of the nose is present, there's substance and flinty intensity to counter that, with powerful acid structure too. This is on the borderline of being too muscular and oaky for me, but I suspect a year or so in bottle will sort a lot of that out. No UK retailers listed at time of review.