Red currant, dark chocolate and subtle vanilla pod.
Dense entry of black and red fruits leading to a fine and vibrant palate of currants, rose water and subtle spicy oak tones. The finish is rich and broad with yet more flavours of chocolate, mocha and blue fruits.
The 2016 to 2017 vintage enjoyed accumulated warmth up until the early new year. January 2017 temperatures were similar to historical data for the area, in contrast, February and March were a fraction cooler. Those who risked all by waiting for the Indian Summer, were rewarded with tannin ripeness and the retention of the most beautiful fruit perfumes at relatively low sugar levels. The 2017 vintage highlighted the importance of best practice vineyard management, focusing on the basics of open and well solarised canopies, with balanced crop loads, so that the fruit could ripen at a reasonable pace.
The fruit was de-stemmed and crushed, so that each berry is just split and to promote fresh, clean flavour. Cool fermentation allows controlled extraction of tannin and flavour. The wine was pumped over three times a day for 14 days, before being gently pressed to French oak for 10 months.
Up to 5 years, however we enjoy it for freshness now.