The grapes were gently picked, allowing whole berries to remain intact. After a week long cold soak, each parcel was fermented with a combination of wild and cultured yeasts. The batches were plunged daily to extract the vibrant colour, flavour and delicate tannin structure. Parcels were pressed separately to a mix of French oak barrels, or remain in tank. In the spring after completing malolactic fermentation, each parcel and tank was tasted and blended.
COLOUR
Ruby red.
NOSE
Aromas of bold cherry and fresh red berries are underpinned by savoury notes and spicy oak.
PALATE
Dark fruit flavours flow into a smooth palate, delivering a long finish with fine tannins and juicy acidity.
FOOD MATCH
Coq au Vin with creamy mashed potatoes.
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