Notes provided by Konpira Maru
60% Cabernet Sauvignon 40% Merlot. Destemmed ensuring whole berry remained, fermented in stainless steel. One week cold soak prior to a 4-week wild ferment and a 5 day post ferment maceration. Then 40% in old french oak barrels and the rest aged in stainless steel. A touch of sulphur added at bottling, unfixed and unfiltered.
A real old school dry red gem, with silk from the fruit and the oak, producing a wine with juicy dark berries and a touch of quinine.