A brooding beast at first. With a little air it unfurls revealing a mosaic of aromatics - cassis, earthy spices, black tea, fresh toast and ripe plums give lead to the palate with finely powdered tannins, juicy red cherries and fleshy plum texture that finishes long with notes of dried cranberry and black tea. Outstanding.
The fruit was harvested as individual clones and parcels over 14 days by both hand and machine. The handpicked fruit was entirely destemmed in 2022 and all batches fermented separately in open top fermenters using selected and wild yeasts. Ferments were managed mostly with a pump over once a day and a hand plunge in the peak of fermentation. Batches were left on their skins post-ferment for 5 – 7 days before draining the wine and pressing the skins. Then, batches are transferred to French barrels (12% new) for 11 months. Select barrels and batches are blended in February and bottled in March prior to the next harvest.
A brooding beast at first. With a little air it unfurls revealing a mosaic of aromatics - cassis, earthy spices, black tea, fresh toast and ripe plums give lead to the palate with finely powdered tannins, juicy red cherries and fleshy plum texture that finishes long with notes of dried cranberry and black tea. Outstanding.
The fruit was harvested as individual clones and parcels over 14 days by both hand and machine. The handpicked fruit was entirely destemmed in 2022 and all batches fermented separately in open top fermenters using selected and wild yeasts. Ferments were managed mostly with a pump over once a day and a hand plunge in the peak of fermentation. Batches were left on their skins post-ferment for 5 – 7 days before draining the wine and pressing the skins. Then, batches are transferred to French barrels (12% new) for 11 months. Select barrels and batches are blended in February and bottled in March prior to the next harvest.
