Tony Love, winepilot.com - 92pts "Delving into the great tradition of field blends gives us an insight into the adventurous souls within the Alkina winemaking crew, here tapping into a small vineyard patch in what is known as the Old Quarter to bring 95% semillon with the remainder riesling and ugni blanc to co-ferment on skins – a good portion in a Georgian clay qvevri with high skin to juice ratio. Left for nine months before pressing, the result has a golden complexion in the glass, flavour sensors of quince and dried mint, as well as the usual skin-contact white wine saline and rich textural feels. Bravely geared to drinkers of this niche style, fascinating in its own right, and brilliant with anchovy dishes."