Grapes were destemmed and partially crushed, leaving some whole berries. It was then fermented in both closed and open top fermenters and allowed to ferment naturally with no added yeast. The wines were then pressed and racked to oak barrels, a mix of French, American and Hungarian oak, for malolactic fermentation and ageing for up to 14 months. The nose shows perfumed crushed red berries, bramble, forest berries, plums and lovely spice notes. It’s approachable and yummy on the palate with overt red berries, cocoa, baking spices and resolved tannic structure leading a long finish. Highly drinkable now, but can also cellar 3+ years.
March 2019