Description / Reviews
"The fruit is handpicked and destemmed into 2 ton open fermenters as whole berries and left to start fermenting naturally. It is not touched until a 2-3° drop in baumé, which allows fermentation to occur inside the grape berry to increase the aromatics of the finished wine. Once fermentation starts strongly then the ferment is hand plunged 2-3 times per day for 15 days. The wine is left on skins for post ferment maturation for another 15 days. It is then pressed off skins and racked to barrel. 30 % new oak and predominately Sirugue extra tight grain light toast. In spring the wine is racked and returned to barrel. After a total of 16 months barrel maturation the wine is bottled without fining or filtration. This is a complex and compact wine. Red fruits—cherry, berries, redcurrant, boysenberry meet with alpine aromas and a post rainfall petrichor-like minerality. A finely structured palate sees crunchy red fruit in line with the nose. Dried berries, fresh pomegranate and fine tannins. It’s seamless, light on its feet, dancing across the palate: poached rhubarb, blood orange and mineral acidity." - Winemaker Notes
"Medium-full colour with a bright tint of purple; there are stewed raspberry and pomegranate aromas, some amaro herb notes, a touch of smoky oak, and the palate is of good intensity and flavour, fleshy and supple, with good extract adding texture. Attractive balance and roundness completes the palate." - 95 Points, Huon Hooke, The Real Review
