The fruit was largely hand-picked, with a small portion machine picked at night, then de-stemmed into fermentation. A warm fermentation over 5 days followed, using wild and selected yeast with frequent punch downs of the ‘cap’, followed by a gentle pressing. The use of some new French oak barrels has added subtle nuances of spice and smoke.
Bright garnet appearance.
Black and red cherries, forest fruits, strawberry conserve and spice, and an intriguing earthy complexity. Medium bodied with cherry and plum flavours, silky texture and long dry finish.
Pairs well with Duck, lamb and venison as well.