Vinification
The fruit was harvested in early April 2016. The parcels were fermented in 8T fermenter with heading down boards. The ferment was rack and returned twice daily.
Maturation
Maturation was carried out for twelve months in French oak barriques (10% new barrels, 50% 1-2 year old barrels, 40% older barrels).
Appearance
Deep red colour on release.
Aroma
The wine has a perfumed herbal aroma of bay leaf, black currant leaf, dried sage and black olive. A ripe black currant character adds to the wines charm.
Palate
The palate is fruit forward with characters of black currant and plum dominating the front palate. The wine has an underlying spiciness and supple long tannins.
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