The fruit was de-stemmed prior to fermentation, during which 2-3 pump overs a day were used to ensure that each wine achieved a full tannin structure. The majority of the wine was left on skins for 45 days before being basket pressed, settled overnight and racked to a combination of new (35%) and used (65%) barrels where it underwent natural malolactic fermentation. The wines were racked off lees and returned to oak to mature separately for the first 6 months before being blended and returned to oak, a total maturation period of 20 months. - Winemaker, Andrew Quin
Stewed plums and blueberry combine with a strong floral influence of lavender and violets. On the palate savoury characters of mushroom and graphite play the dominant role with blue and red fruits also contributing. The tannins are soft and even throughout, and a persistence of roasted coffee bean through the middle provides outstanding length.
Deep, dark purple/black colour. A bouquet of boysenberry and sweet spices. Raucous notes of blackcurrant, mocha and anise, the texture is sleek and grippy, the tannins are firm, the body of the wine is full with a lingering finish29 NOV 2020 Drink 2020–2033