The fruit was handpicked and destemmed into an open top fermenter. This was cold soaked for 5-6 days before fermentation. Regular hand plunging ensured optimum and gentle extraction of both colour and flavour, with temperatures generally peaking at 32˚C. The wine was pressed immediately after ferment with the heavy pressings separated to aid the silky texture. After racking the wine was transferred to tight grained French Oak barriques for 15 months, 50% new. Malolactic fermentation was allowed to occur naturally in Spring. No fining or filtration was used adding to the complexity and longevity of this flagship wine.
【Tasting Notes】
Colour / Appearance: Deep garnet. Aroma / Bouquet: Displays a rich bouquet of bottled plum and ripe cherry fruit, with bramble, cedar and oak char adding intrigue. Palate: The palate has a supple, silky texture, fine tannin structure, and high fruit concentration. These bright red fruit and savoury characters persist on the long finish. Cellaring: Will age nicely if cellared in an even, cool environment for 5-8 years. Food Match: Particularly suited to confit duck and other game dishes such as rack of wild venison. Try also with slow-roasted pork or mushroom risotto.
