JEB DUNNUCK 97 POINTS - "Killer notes of black raspberries, blueberries, sappy spring flowers, pepper, violets, and herbes de Provence-like nuances all emerge from the 2022 James Berry Vineyard, a medium to full-bodied, round, supple, layered beauty based on 48% Grenache, 34% Mataro, 8% Syrah, 8% Counoise, and 2% Carignan raised in 48% new barrels. It has ripe tannins, a terrific sense of freshness, and a great finish. A blend of 48% Grenache, 34% Mourvèdre, and the rest Syrah, Counoise, and Carignan, it's another sensational wine from the genius of Justin Smith. It needs 2-3 years of bottle age and will age like a great Châteauneuf du Pape over the following 15+ year"
ROBERT PARKER'S WINE ADVOCATE 95 POINTS - "The 2022 James Berry Vineyard is a blend of 48% Grenache, 34% Mataro, 8% Syrah, 8% Counoise and 2% Carignan aged 22 months in a mixture of 300-liter and 600-liter barrels with 12% concrete amphora. It opens with a beaming, energetic nose of red berry compote, citrus rinds and mulberry jam. The palate is rich and powerful but elegant and charming, balancing plush ripeness with coiled reserves of tension. The finish takes a savory and meaty turn, braced with quenching acidity and swelling, precise and fine tannins. Harvested before the late-vintage heat waves, this wine beautifully displays its signature deft touch and will be fascinating to watch develop in the cellar."
ROBERT PARKER'S WINE ADVOCATE 95 POINTS - "The 2022 James Berry Vineyard is a blend of 48% Grenache, 34% Mataro, 8% Syrah, 8% Counoise and 2% Carignan aged 22 months in a mixture of 300-liter and 600-liter barrels with 12% concrete amphora. It opens with a beaming, energetic nose of red berry compote, citrus rinds and mulberry jam. The palate is rich and powerful but elegant and charming, balancing plush ripeness with coiled reserves of tension. The finish takes a savory and meaty turn, braced with quenching acidity and swelling, precise and fine tannins. Harvested before the late-vintage heat waves, this wine beautifully displays its signature deft touch and will be fascinating to watch develop in the cellar."
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