(2021) Fruit from the cooler-climate valley, San Antonio and the Lo Abarca sub-zone only five kilometres from the ocean. This spends 24 months in oak, 35% new and is very much Syrah rather than Shiraz, on the cool, more herbal, Northen Rhône spectrum with only 12% alcohol. Winemaker Felipe Marin, son of the founder, describes the landscape as 'radical' with management of the vineyards necessary on an almost block by block basis - different soils, aspects and micro-climates. This from a granite block. Very much on the herbal and undergrowth spectrum, there's a hint of cocoa and darker fruit, but that herbal quality of curry leaf and bay is fascinating. There is really notable acidity on the palate - again that granitic crunch - but the svelte, compact fruit and tannins, and the juiciness of the acidity, really is lovely. Striking.