N: Plummy, cedar box, poss tobacco? Very interesting, & may have intensity lurking; With air, some earth

P: MF, poss F, body; Almost swtish frt up front, astringency taking over mid palate; Long, dustily tannic finish, but sans harshness. While likely approachable now with food, I'd think this would benefit from 3 yrs or so of cellaring, at which time it might wind up being a STEAL! (Interestingly, with considerably more air on the tasting glass, there was markedly less body -- certainly no more than Med. So, maybe NOT 3 yrs of cellaring? [As I've precious little Bordeaux experience, IF anyone can shed some light on this... ]) The winery's web site has LOTS of press on this. The following, however, is from a vendor's web site: WS 89-92 pts, WE 91, WA 88-90, & Tanzer 90.

N: Muted, but seems jammy with floral/spicy notes, poss some smoke?

P: MF body; Swtish frt on entry, QUICKLY counterbalanced by tangy acidity; Lingering, very slightly spicy, tangy finish. Certainly alluring in a rich, full style, the apparent at least threshold R.S. makes it problematic for aging, IMO. However, IF it's **all** FRUIT (rather than fruit + R.S.), this becomes VERY interesting (in the style) -- & I'd want to give it another 6 mos MIN as I it may well be a bit disjointed. [Note: http://trade.jlohr.com/downloads is this producer's **exceptional** site for PR & "Facts Sheets", the latter being some of THE most thorough you'll find. IF such a source states 0.15% R.S. & is so thorough as to state 14.93 % (note the hundredths place) ABV, one has to go with it, right?] Dan Berger's Wine of the Wk (9/24/15), 94 pts Ultimate Bev Challenge (06/16), 91 pts WE, 90 pts Anthony Dias Blue, & 89 pts Prince of Pinot -- all @ $35. [I'm basing my score at least in part upon this vendor's VERY competitive $24.95. And, it may well be on the low side, given my "issues" with the style.]

N: FRAGRANT wild straws, poss crans, with toasty undertones & notes of spice

P: Med body; Almost swtish frt on front with TANGY acidy quickly kicking in. Nicely balanced & VERY long, with very fine tannins & ACIDITY currently firming the finish. While this should be excellent now with food, give it 'til mid '18, poss '19, & I'd suspect it will be OUTSTANDING! My first ever Aussie P.N., so I **did** luck out to taste such a very, VERY nicely made one! :) Yet another +, IMO: only 13% ABV! Suckling 95 pts, Halliday also 95 (didn't read the latter) [My score takes into account the relative QPR of this vendor's VERY competitive $38.95]

Commonly 65% old Grenache, 20% Syrah, 10% Mourvèdre, & 5% Cinsault coming from different soils (sandy, pebbly, red clayey), located in the northern part of the appellation & in the La Crau plot. 80% destemmed, aged for 12 mos, 80% in vat and 20% in barrels (1/3 new).

N: Muted, but seems jammy with forest floor atop (poss) blood notes? Intensity lurking?

P: MF body; Almost swtish frt on front (close to threshold R.S.?) turns puckery/astringent early mid palate, which somewhat resolves by the long, very slightly spicy finish. At least a BIT disjointed, & the potential R.S. is problematical. Otherwise, would definitely BENEFIT from 2 yrs min of cellaring, it then (potentially) becoming a powerhouse? 92 pts WS, 91 ea WA & Vinous (Raynolds), 90 Jeff Leve, 16.5/20 ea Vinum, Gault & Millau, La Revue du Vin de France, & Jancis Robinson, and 3/5* drinkrhone.com .