Review Detail

This is a stylish wine with a lot of thought going into its creation. 20% of the whole bunches were crushed by foot and the remaining 80% included in a closed ferment, with the grapes macerated for 10 days prior to pressing to old oak barrels.This is where fermentation finished and the wine was aged for a further 5 months.

The nose is awash with roasting herbs, amongst brambly rhubarb and black cherry fruit. The palate has crunch with a mineral line of acidity that lets savoury, earthen black cherry frame the wine. The finish enjoys a build of texture, with polished tannins giving contrast to just ripe raspberry fruit.