Nose
Nose, gently perfumed red berry aromatics.opening onto a palate that has ripe plum and blackcurrant flavours.
Palate
It is medium to full-bodied, a touch denser than the previous vintage, and so showing more weight, good structure, and gentle grip on the finish.
Winemaking
For the first stage of the winemaking process, Mike Peterkin uses a combination of open and closed fermenters and allows the wine six days on skins post-fermentation before transferring it into oak where it undergoes the malolactic fermentation and is matured for about twelve months. To enhance the wine's primary fruit flavours, a majority of mature (rather than new) barriques are used. Blending cabernet sauvignon (65%) and merlot (21%) and Cabernet Franc (14%) gives the wine backbone and tightness of structure while emphasising its smooth, soft texture and fragrance.
