Dark cherry, satsuma plums and red berry aromas savoury woodland earthiness with crunchy red berries and fine tannins. An elegant mouthfeel with a lingering yet fresh finish.
The fruit was handpicked from vines yielding 1.5-2.0 tonne/acre and 100% destemmed. Wild yeast fermentation took place in a mixture of small 500L open vats with pigeages and 3000L wooden fermenter with daily pump-over. The wine was pressed straight to barrel (10% new French oak, 90% 1-2 year old French oak) for natural malolactic fermentation.