This wine is in fact a blend of multiple vintages, a tactic invented in cool climate Champagne to make up bad vintages. Here it’s a way of making a more complex English red wine. Not an easy thing to do. It’s ripe black cherry aroma and savoury smokey lamb is balanced with an inescapably ragingly high English acidity. I would serve this lightly chilled with a daytime BBQ. Think pulled pork burgers, smoked aubergine, bunting, sunburn, screaming kids and a juicy English red wine.