Production
Circle of Life Red is neither defined by grape varietals, nor indeed a specific block within the vineyard, but instead encapsulates the myriad soils, aspects, altitudes and grape varieties found on this windswept, biodynamic farm. The windswept vineyard blocks are all south facing (less sun exposure), 200-350m above sea-level and a mere 2 miles from The Atlantic. These factors combine to produce low yields, balanced grapes and wines with a true sense of place. Production is a miserly 4 tons/hectare. Grapes are hand-harvested and brought to the cellar for hand-sorting and whole bunch pressing. Fermentation takes place spontaneously with wild yeast in large, open-top wooden fermenters with soft manual punch-downs twice per day. The wine is left on skins for 21-25 days before going through malolactic fermentation in mainly old 600 ltr barrels, then ageing for 12 months in the same vessels. The components are then blended and the wine ages a further 8 months in large wooden foudre. No fining, just a light filtration. No additions other than sulphur. Vegan friendly, regenerative wine.
Tasting notes
Fresh and full of fruit on the nose. Vibrant aromas of red cherry, plum, raspberry notes. Th plate evolves into riper flavours with subtle spicy notes and pepper notes. Elegant tannin and fresh, bright acidity on the long, gently savoury finish.
Food match
This very versatile wine will complement numerous dishes from a tomato based stew to meat on the bone.
