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Made using Burgundian techniques and a “hands-off” philosophy. The fruit is hand-picked and sorted before a cold-soak for five days at seven degrees. The fruit is primarily de-stemmed and split into small one and two-tonne fermenters with around fifteen percent whole bunches laid across the bottom. Hand plunged twice daily and allowed to ferment totally dry before pressing in a very old very gentle pneumatic press and racking to old large format oak (four hundred and eighty litre). Not racked or stirred for 15 months. Bottled without fining and minimal sulphur addition.
The nose is dark and ripe, unveiling with time aromas of dark berry fruit, blueberry, kirsch and mince pie spice.
The palate is supple and intense with licorice and dark fruit flavours wrapped in savoury spice and framed by fine tannins. The opulent fruit is balanced well by stalky whole bunch complexity and beautifully fine tannins.