Bright ruby in colour with a garnet rim. Ripe strawberries, cherries and caramel on the nose, complemented by savory aromas of hay and liquorice. Supple, with silky tannins and just enough acidity to keep the wine lively. Clean and pleasant finish.
Salmon, duck, pork, mushroom dishes
On arrival at the winery all grapes were destemmed and crushed to open-top tanks. The must was then cold soaked for 2-3 days, before fermentation started spontaneously, with temperatures peaking at 32ºC/90ºF. During fermentation the vats were hand-plunged twice daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the wine was drained off (after a total maceration time of 14 days or less) and put to barrel. The wine was aged for a average of 6 months in second to fifth-use French oak barrels before being blended, fined and bottled with minimal filtration. The first bottling occurred mid-August 2019. A total of 8.600 cases will be produced.