Luke says 2015 was just about perfect for him, with regards to Nebbiolo, and he picked riper and later, as the acids were holding on well. This is the first release to be raised in one of Luke’s impressively big foudres.
Rose oil, cherry, raspberry and grape jelly, spice, fennel seed and bay leaf. Medium bodied, juicy and up-front as at now, with fine acidity, plenty of supple brick dust tannin, and a redcurrant sauce and scented finish of fine length. Needs time. It demands a decant now, to shake off some of the youthful jellied fruit, but the structure and flesh here is excellent. Tasting it 24 hours later confirms it: it’s now longer, more cohesive and less playful. Excellent. Drink 2019-2032.
94+ Points - Gary Walsh, The Wine Front.