(2020) Around 2% of Petit Verdot in the blend here, along with both Cabernet Sauvignon and Franc, and Merlot. It spent 16-18 months in barrel, 40% new oak and the fruit comes from soils of limestone, clay and wind-blown volcanic material. Youthful, dried herbs, mussel shells, blackcurrant and just a touch of something like bay leaf. In the mouth there is a red fruit tartness and edge, that is taut and gives energy to the darker fruit tones, a little leather and dried sage. Lovely. Price and stockist quoted is for the 2017 vintage at time of review.