The fruit was destemmed gently to retain whole berries to a series of 0.5 to 2.0-tonne capacity open-fermenters. The vats were fermented on skins and hand plunged to aid in the gentle extraction of colour, flavour and tactile palate components. Maturation time in barrel was 15 months prior to bottling. All 228L oak barriques, 100% French with 15% new barrels.
Perfume and red berry notes entwine with a licorice spice element. An elegant style reflecting its’ cool climate origins, it features a succulent, lightly footed fruit layered palate replete with fine, gentle tannins.