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The fruit was crushed into two-tonne open-top stainless steel fermenters, where it spent seven days on skins with gentle plunging twice daily. The wine was then matured for 16 months in a mix of French and American oak hogsheads and puncheons before bottling. Aromas of ripe plum, blackberry and savoury spice lead the nose, flowing into a rich, savoury palate framed by soft acidity and fine, gentle tannins.
Winemaker: Denis Clarke
We recommend placing your orders in multiples of six for shipping purposes.
The fruit was crushed into two-tonne open-top stainless steel fermenters, where it spent seven days on skins with gentle plunging twice daily. The wine was then matured for 16 months in a mix of French and American oak hogsheads and puncheons before bottling. Aromas of ripe plum, blackberry and savoury spice lead the nose, flowing into a rich, savoury palate framed by soft acidity and fine, gentle tannins.
Winemaker: Denis Clarke
We recommend placing your orders in multiples of six for shipping purposes.
