Dark red in colour with purple hints. A bouquet of black cherries, graphite, baked orange and cracked allspice. A focused and elegant entry on the palate defined by poised acidity and cherry skin tannins. Richer flavours of black plums and ground cacao underpin an otherwise lithe expression of fruit and floral aroma. Wet slate laced with succulent red fruits and lingering tannin on the finish.
Selected rows were hand-picked at first light. 40% of the perfect clusters were gently placed in the bottoms of our open fermenters, after which the rest of the fruit was destemmed and placed on top as whole berries. For the first 5 days of the fermentation each open fermenter underwent gentle pigéage 3 times a day, ensuring that the cap was only gently rearranged and that none of the clusters beneath were broken or disturbed, allowing each berry to undergo its own unique internal fermentation, thus adding multiple layers of complexity to the aromatic and textural foundation of the wine. Towards the end of the ferment the whole-clusters were gently broken with each pigéage to slowly release the sugar and aromatics into the wine. After a full 14 days on skin the wine was gently separated from the skins and transferred straight to oak to complete fermentation. It was then matured for 16 months in French oak puncheons, 40% of which were new, with bâttonage every 5 – 6 weeks.