Hand harvested and then crushed into traditional open top fermenters. Free run and pressings are usually kept separate and combination of new and aged oak are barrels for maturation of between 18-24 months.
Aromatically complex and layered this wine first shows notes of dark plums, blueberries and chocolate before more earthy, mineral hints of dusty red earth and boot polish peak from behind. The palate is marked by a controlled creamy mouthfeel with the same primary dark fruit and chocolate notes evident before a fine tannin frame works around the edges and provides just enough framing to allow the fruit a targeted line of travel through the palate. Structural, mineral and bright. Drink now-2029.