100% whole bunches, wild-fermented, 100 days on skins, matured in French oak (10% new), unfined and unfiltered. Clear colour; curiously the extremely long maceration on a base of whole bunch, low alcohol wine hasn't exaggerated the herbal/stemmy characters one might have expected. If anything, it's slightly more juicy than its Gower sibling.
James Halliday Wine Companion
Skin-n-Bones gets its name from uncommonly long skin contact and a bone-dry finish. Vintage on vintage this experimental approach has yielded a wine that is ever more accomplished. There is the distinct metallic piquancy of blood sausage and raw charcuterie on the nose. The palate is a refreshingly complex cocktail of bitter Campari, blood orange, sour cherry and a sprinkling of black pepper. Fine, powdery tannins finish this exceptionally attractive Pinot Noir.
|Product/Service Sold Out||Yes|
|Wine Type||Red Wine|