Hand-picked fruit, wild-fermented in a 133-year-old wax lined concrete open fermenter, 19% whole bunch, carbonically managed, remainder of fruit destemmed whole berry on top. Exclusively hand plunged over a 15-days on skins. Whole bunches were hand squeezed at zero Baume to release the beautiful aromatic carbonic ferment characters back into the wine. Wine was matured on lees for 10 months in 17 year-old French Oak Puncheons.
The Marmont Vineyard flavour profile is expressed well again - beautifully aromatic with pink fruited fragrance, cinnamon, Thai mint and fresh raspberry notes. Signature grace and medium savoury fruit flow through the palate with a very tight and fine line of tannin.
95 Points, Gary Walsh, The Wine Front
"Dark raspberry, aniseed, thyme, a little sweet spice, something of a coal-like earthiness. It’s supple and savoury, ripe fruit but with a saline and earthy edge, fine firm dusty tannin, and a juicy but slightly meaty character on a long finish. Very nice."