Fourre-Tout is a French word meaning 'catch-all' and the 2021 is a blend of 80/15% barbera/nebbiolo, with a little grenache and pinot noir making up the remainder. Some (5%) whole bunches, natural-yeast ferment and 16 days on skins with pumpovers only. Matured in older 500L French oak for 11 months. A deep, vibrant, crimson purple. Opens up with unctuous blueberries, satsuma plums, violets and mountain herbs. Smells super. And it tastes as good as it smells, with its core of densely packed red and black fruits, plum skins, refreshing acidity and very fine, chalky tannins. Delicious now, I've got no doubt this also has the potential to become more complex over at least the next 5 years. Philip Rich for James Halliday