Powerful aromatics displaying violets, dark summer berries, and dried thyme mixed with vanilla and spice. An elegant concentrated palate full of ripe blackberries and blueberries. The structure is rich and weighty with fresh clean acidity, powdered tannin and a long complex toasty finish.
The fruit was held cold for four days prior to ferment to help extract maximum flavour and to enhance colour stability. Inoculation occurred to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to four times daily. When dry the young wine was pressed and then racked off gross lees to a stainless steel tank and a small amount of French oak. It was then gently extracted from oak, blended and carefully prepared for bottling.