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20% of the fruit was retained as whole clusters with the remainder carefully de-stemmed directly to the fermenters by gravity without harsh pumping. Long pre-fermentation soaks of 8-10 days prior to fermentation with indigenous yeasts and punched down by hand up to two times per day with a total time on skins of 21-23 days. Pressed off and barrels
filled immediately by gravity to the underground barrel cellars. The wine spent 16 months in barrel (30% new French) with two rackings and no fining or filtration, before bottling in early-September 2020.
Aromatically very expressive, complete and alluring: florals, black cherry, spice and undergrowth are all present. The palate is so harmonised and integrated that it’s difficult to discern individual characters – a hallmark of a real classic. Finely woven tannins build and coat the mouth for a masterclass in texture. Vibrant fruit and acidity allow the finish to crescendo and take an eternity to gracefully fade.