The palate is poised, refined, silky and beautifully sweet fruited. A core of ripe cherry, plum, raspberry liquorice finishing with hints of cinnamon. Delicious on release but will evolve to show more depth and complexity with careful cellaring.
Fruit was hand harvested. Multiple pick dates to ensure all fruit is at optimal ripeness. The fruit was 100% de-stemmed into stainless steel open top fermenters and cold soaked for several days before the ferments started with naturally occurring yeasts. A full range of techniques used; some whole bunch ferment done, a hot barrel ferment and the usual split between free run and pressings batches. During ferment, each batch was plunged three times daily to gently extract the tannin and colour. Once dry, each batch was held at 20°C for a post ferment maceration of several weeks before being pressed off separately and transferred into French Oak (225 litre, no new oak) barriques for maturation.
Food matches: Crispy duck pancakes, Charcuterie, ham and other cold meats. Patés and terrines. roast beetroot.