Ruby red in colour
Aromas of dark plums with a hint of forest floor and toasty oak
Red berries with notes of earthiness and spice with fine grained tannins and notes of ceadary oak.
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.
A combined ferment of whole bunches and crushed fruit was cold soaked prior to seeding with a Burgundy-strain yeast, then allowed to warm to 30 degrees to extract full flavour and tannin, before being pressed and matured in a blend of French oak barrels for 9 months.
This is a wine with great structure and complexity and will reward cellaring over the next 5 years plus.