Awards/Ratings

Vinous 96 (2013). Other Chris Ringland Dry Grown vintages have earned very high scores from Wine Advocate (including multiple vintages in the mid-to-high 90s and several 100-point scores) and high marks from James Halliday

Tasting Note

Opaque, concentrated black and blue fruit (blackberry, black cherry) with violet, licorice, dark chocolate, baking spice and smoked-meat notes. Massive, plush palate with layered fruit, ripe but gripping tannins and a long, spicy, mineral-tinged finish.

Food Pairing

Western: char-grilled ribeye, roast lamb, braised venison, aged cheddar. Asian: Korean BBQ (bulgogi/galbi), Cantonese roast pork/char siu, Sichuan beef, Malaysian/Indonesian beef rendang.

Production Method

Fruit from dry‑grown, ungrafted old vines; hand-harvested, open-top fermentation with regular pump-overs; matured in (predominantly) new French oak hogsheads for ~48 months and further bottle ageing.

Vineyard Info

Produced by Chris Ringland from his small dry‑grown Stone Chimney Creek / Randall's Hill vineyard (planted c.1910). Very low yields, tiny production and strong collectible/cult reputation.