Parcels selected for power and elegance were destemmed and crushed to small open fermenters where they were held on skins for an extended period to stabilise and integrate flavour, colour and tannin. Basket pressed to seasoned French oak Puncheons and Hogsheads for 15 months allowed for gentle development and the accumulation of complexity.
Deep crimson with brick red hues.
Blackberry, star anise and clove are seamlessly intertwined.
Dark berries and sweet spice evolve into a sophisticated palate of black forest, charcuterie and smoky oak. Firm, mouth-coating tannin gives line and length to the palate, with vanilla undertones coming from powerful yet balanced oak.