The bouquet shows the bottle maturation of ripe red fruits, plum, cur- rants, Xmas cake, dark milk chocolate and pouch tobacco.
The palate is medium to full bodied displaying fresh blood plums, red Fuji apple skins with hints of black pepper and vanilla from 18 months of oak barrel maturation which also provides the fine tannins that produce a lovely textural long palate
2018. It was near perfect – a wet three months from July to September 2017 set up for the spring growth The weather was generally fine for the flowering period which sparking an onset of good flowering, which resulted in average to
above average crops. Rainfall was below average, but the cool daily temperatures
meant that the vines showed no water stress.
It was a fantastic year with little rain and a fabulous cool end to the season. The area produced some of its finest wines ever.
Machine harvested and cold soaked for 8 days in large format open fermenter before fermentation started then over seeded with a Rhone yeast, fermentation took 12 days with a maximum ferment temperature of 28C. The juice was pumped over 3 times daily with injected oxygen until Baume dry then left on skins until the tannins had softened, another 15 days. Gravity feed to barrels which were 20% new French, 50% used French and 30% used American barriques. The wine was matured in oak for 18 months until bottling December 2019
The colour is mahogany red.
Braised lamb with radishes and mint