Herbal underbrush and dry herbs mingle with blackcurrant and flinty coffee on the nose. In the mouth, it’s less about flint and more about fruit, with rich but vibrant black fruit and sweet oak flavors. Finishes long and juicy. This is a blend of 55% Bovale Sardo plus a 45% Carignano and Cannonau mix (but Murru tells me that starting with the 2014 vintage this wine will be labeled as an Isola dei Nuraghi Bovale and the blend will feature at least 75% Bovale Sardo). Readers ought to be careful not to confuse the two Bovale varieties of Sardinia: the Bovale Grande of the Oristanese is very much like Carignano, while Bovale Sardo is also known as Muristellu, and is characterized by much smaller berries and bunches so the wine is a lot more concentrated and dark. The latter variety was largely abandoned by farmers due to its low productivity, but Murru, not at all unreasonably I should add, thinks it’s an extremely high quality variety.
— Ian D’Agata, Oct 2016

“A bright and brambly red, sculpted by light tannins and offering flavors of crushed blackberry, herbed olive and tarry mineral. This is well-knit and balanced, with a grippy finish.”
— Wine Spectator, Apr 2017