"A small proportion of whole bunches (5%) were included in the vats with the majority of the fruit being de-stemmed but not crushed. A small amount of sulphur was added on the first day and the ambient yeast takes about four days to begin the fermentation. This wine will spend 15 months in French barrels, of which 35% are new, and bottling will take place in early June.
This wine has pure red fruits with a hedonistic mix of spice, earth and creamy fragrance. There is a convincing volume of complexity lurking inside what is still a relatively closed nose. The palate is strong, harmonious and deliciously chewy and very long. Five years will allow this wine to relax a little and build further texture and complexity and it will live well for over a decade."
- Producer notes