Dense aromas of ripe plum, blackberry, dark chocolate and new leather. Rich and full with a dense concentrated black Doris plums, blackberries and dark chocolate. A velvet like texture melts into a aromatic spicy finish with hints of new leather and savoury oak.
The fruit was held cold for four days prior to ferment to help extract maximum flavour and to enhance colour stability. It was then inoculated to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to four times daily and pumped over the skins to help with extraction. When dry the young wine was pressed and then racked off gross lees to 39 per cent new American oak and 61 per cent older American oak. The wine underwent a clean malolactic fermentation while ageing in oak for 11months. It was then gently extracted from oak, blended and carefully prepared for bottling.