Deep crimson in colour
Rich aromas of blackcurrants with a hint of bay leaf & cedary oak.
Rich dark fruits & savoury notes with a hint of spice and a finish of fine grained tannins.
A warm spring was followed by a warmer than average Summer during the ripening period. The effect of this weather forced an acceleration of ripening but also retention of fresh acidity due to the cool nights.
The fruit was crushed, destemmed and fermented using wild yeast in open pots which were hand plunged twice daily and then allowed to rest post fermentation for 10 days before being pressed and matured in a blend of French Oak barrels.
This is a wine with great structure and complexity and will reward cellaring over the next 3 to 5 years.