Alex Hunt: Nice pale cherry red and bright cranberry fruit here, but there’s also a dustier, more raisined note underneath. Some of these grapes seem to have got too hot. The palate favors the fresher side, I’m glad to say, with a nice blend of dried cranberry fruit and a soft-vegetal, mulchier component. It’s more appealing than it sounds, and I’m delighted to see a varietal Counoise being made—why not?! 87

Andrew Jefford: Clear deep scarlet. Counoise is one of the peppery seasonings in most Châteauneuf-du-Pape blends, and this has that peppery, spicy profile in abundance. Light, quite grippy, spicy, bright, and characterful, with redcurrant and cranberry fruits combined with a saucisson-like meaty spiciness, this is a fine effort at translating an unusual Southern French grape to the golden hills. Well worth a look. A little bit biting at the end, but then it would be in Avignon, too. 90

Peter Liem: This is lively and fresh in feel, with brambly notes of cherry and redcurrant. It remains taut and high-toned throughout the palate, thriving on its energetic structure and purity of fruit flavor. 89