The Bikandi Reserva is made by sourcing local, old bush vines. There are naturally low yields here, which is demonstrated on the palate. There is a sincere concentration to the fruit, and not just because it spends 36 months in barrel and then undergoes further ageing in bottle prior to release. This is a serious display of bramble berries, and blueberry pie notes, with a sharp herbaceousness rounding out the palate.