Tim Atkin: Mid-ruby/purple. Attractive, savory nose, ripe, sweet, peppery style. Palate good, too, with good balance of fruit, acidity, and oak. Nice, gentle pepper spice, with fresh acidity and good length. A faint hint of Brett but okay in context 16.5

Stephen Brook: Very deep red. This has a really wild blackfruit nose, with smoky bacon, mint, and mocha. It’s over the top but has a welcome hint of danger. It may not be elegant, but it’s exciting and vibrant. Soft and plump on the palate, quite rounded and svelte, it has enough acidity and bite to keep it from seeming heavy-handed. There is a slight lack of concentration, which prevents the wine from scooping the pool, but it’s still enjoyable and piquant. Quite long 16

Alex Hunt: This wine hypes the “meat” aspect of Syr

Alex Hunt: This time, the bacon fat is barding well-hung venison. I like the bloody flavor on the palate—it fits—but I wish the structure were more slender. The dense tannin acts like a coagulant, whereas these flavors would suit a more fluid wine 15