Lovely red berry and darker fruit aromas, notably blackcurrant, plum and lifted violets with a touch of black olives. These characters continue onto the palate supported by layers of nutmeg, cinnamon and spice oak flavours, with a hint of vanilla.
Balanced, finely structured and perfumed, this wine shows considerable length and structure & will benefit from cellaring for 10 to 20 years. Bottled without filtration, decanting 2 hour’s prior to consumption is recommended.
Winemaking: De-stemmed & crushed to open fermenters. Pumped over up to 4 times daily during peak fermentation. Drained & pressed after 9 to 14 days on skins. Settled for 24 hours before racking to oak for MLF.
Oak Maturation: 12 months new (27%) and seasoned French oak puncheons and hogsheads