Production
Small parcels of old vine Syrah and Cabernet Sauvignon are dry farmed and 100% manually harvested. Traditional vinification in concrete vats with indigenous yeasts. Malolactic fermentation begins spontaneously. After 10 days of fermentation the wine is blended and then aged for 18 months in French oak barrels (1/3 new, 1/3 first use, 1/3 second use).
Tasting notes
From specially selected parcels of Syrah and Cabernet Sauvignon, this has a deeply red garnet hue with a ripe opulent brambly fruit and spice nose. It’s densely packed with sumptuous flavours of blackcurrants and chocolate with a pure, crunchy, fine core. It’s very more-ish with fine tannins that help retain its freshness.
Food match
Herb roasted lamb shank or vegetarian lentil smokey aubergine stew.
