Lifted red berry and cedar.
Elegant natural tannins, some floral qualities over plum and gravelly depth. A fine balanced wine, with a long palate that shows finesse.
Each parcel of fruit is gently crushed and transferred into small open fermenters. Before fermentation starts the juice is concentrated by removing 15% of the volume. This facilitates a greater intensity of flavour. Heading down boards keep the cap submerged for better skin contact. The fermenters are temperature controlled to provide optimum conditions. Gentle extraction is achieved by the draining of wine from the skins and returning back over. Wine is then transferred to French oak barrels for maturation.
Deep garnet red.