Photos by Josh Griggs
Country of Origin:
Two select parcels of fruit were handpicked then meticulously hand sorted upon arrival at the winery before being de-stemmed and transferred by gravity to small open top fermenters - Each was fermented with approximately 15% whole bunches. The must was cold soaked for up to seven days before warming and fermenting naturally, with the cap gently plunged up to three times daily to gain maximum colour and flavour extraction. Following ferment, individual batches remained on skins with gentle maceration for an additional two weeks to enhance tannin structure before being gently pressed and settled for 48 hours prior to being run to 225L barrels (40% New) to complete a natural Malolactic fermentation and mature for 14 months prior to bottling without fining or filtration.
The nose is dense and intriguing, with layered black and blue berry fruits, toasted spice, cola and an ethereal floral lift. The palate is velvety and plush up front, brimming with wild berry fruits, currants, lightly roasted coffee beans and just a hint of sweet baking spice. A streak of fi ne acidity brightens the mid palate, blending seamlessly with a veil of powdery fi ne tannins to lift the palate towards a satisfyingly elegant finish.