The first vines at Maysara were planted in 1998, and the vineyard has been biodynamic since the beginning. I was surprised to learn that the 2014 vintage was the current release. It is interesting to note that the family tastes the wines and releases them when they deem them ready for the market. The wine is under Stelvin (screwcap)enclosure. So the evolution is extremely slow.
You will find the flavor profile of this wine comes off in reverse - A "spice forward" start with cracked pepper and toasty notes that open up to a core of red-black fruits. It drinks very much like a village level Burgundy and would be an excellent accompaniment to grilled meats, salmon, and Mediterranean cuisine that is not too spicy hot.