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Flavours and depth are impressive and again
honeydew and flinty minerality
earthy/peppery notes
On the palate you have defined tartness on the front which brings flavours of rhubarb
of which only 12% was new
2017 Big Head The Biggest Red spaghetti Bolognese Flavours and depth are impressiveThey dried these grapes using a combination fan dry and kiln dry ranging from 40 to 55 days, then co fermented all 4 varieties together in a large rectangular concrete tank for 2 months. There is a combination of fresh and stewed red fruit with an herbal and peppered undertone on the nose. The palate is quite dry, and the tannins grab hold, and the fresh red berry fruit is also layered with umami and a touch of salinity I assume from the Petit Verdot.
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