Bold aromas of black currants, cedar and violets are accompanied by hints of vanilla pod and toasty French oak.
The palate enters smooth and rich, with red fruit flavours and wet slate minerality driving a finish rife with bright textures and persistence.
Machine harvested. Berries are crushed (just-split) and sent to tank for ferment. Just split berries allow for quicker breakdown of grape skins and better tannin extraction. Fermented on skin for 12-18 days at 25°C (warm) and pumped over three times a day, then pressed to barrel. Secondary malolactic 100%, occurs on barrel or tank.
Maturation Aged in barrel and tank on almost no lees for 10 months. No Battonage. French (Centre of France, Troncais, Jupille and Allier forests), 40 - 50% new.
Enjoy with barbecue meats in summer or with winter roasts and braised beef cheek and lamb.