Sweet black fruit, savoury graphite, dusty cedar
Vibrant, complex, powdery fine tannin, long length
An unusually cool, late season with below average January temperatures contributed to a delayed start to harvest, yet classic autumnal weather was perfect for ripening the reds. Yields were low, a benefit in a cooler, later season, and reds were picked in outstanding condition with developed flavour, good density and fine, ripe tannins.
Hand harvested bunches were destemmed to retain whole berries, fermented as separate parcels in open and upright fermenters with regular, gentle pumpovers or plunging. Fermentation temperatures were kept below 25˚C and lasted 15 days prior to pressing to oak. Wines from each parcel remained separate during maturation and were blended prior to botting in September 2020.
Up to 20 years
Medium dark red
Lamb or slow cooked beef, savoury meaty sauces