The grapes were handpicked on 23rd March 2018 when tannin had matured and flavour was still in a bright, primary fruit spectrum. Once the grapes arrived to the winery, they were split into three similar size batches for fermentation.
One batch was destemmed as whole berry for mid palate roundness. One batch was treated as whole bunch/carbonic for pretty high notes and sweetness. The final batch was destemmed and left on the grape skins for 148 days in order to contribute long tannin and a savoury backbone. All three batches were
fermented naturally with daily pumpovers and once pressed, they were run to old barrels (mainly 500L and 300L) for a natural malolactic fermentation. The wine was blended and bottled in November 2018 and did not receive any fining or filtration.
The appearance is a pale ruby.
Lifted white pepper and red candied fruit tones are apparent on the nose. There are also floral tones of rose hip oil, wild fennel, pencil shaving and vanilla bean. Macerated strawberry completes what is a complex bouquet.
The palate is soft and mouth coating with macerated strawberry, candied raspberry, caramel and blueberry. Floral notes are also present. The finish shows sarsaparilla-like flavour and it is long and silky.
A wine which will reward patience and can be expected to evolve with interest over the next 5 – 7 years from vintage.