Crue = ‘raw’.
Low sulphur, wild ferments, no oak and no filtration… nothing but fruit. Think Geelong Shiraz/Syrah done joven style. Apparently this is ‘best enjoyed in the months after release’, but I reckon it’s got enough vivacity to carry on longer than that.
This is a deliberately light boned wine, with nothing profound but plenty of plum skin, Beaujolais-esque jubey purple fruits, topped off with a hint of Geelong Shiraz ham and white pepper.
The intensity suggests reasonable quality grapes though, so its not a ham-fisted, residual sugar driven, focus group concocted red.
Ultimately I can see a definite place for this in the wine world – you can just imagine drinking this out of highballs, like a grown up sangria (but not made with shit wine and cans of pineapple juice).
Entirely likeable.
Drink: 2013-2014
Score: 16.5/20, 88/100
Would I buy it? Perhaps a little
Leave a Reply