Displaying vibrant violet and aniseed spice with an underlying complexity from naturally occurring tannin. An extended ripening period produced great depth of color and concentrated flavor. Made to be approachable in its youth but with enough structure that cellaring will also be beneficial.
“Powerful, distinctive, youthful and very fruity, with a raw yet intriguing bouquet demanding of your attention. It’s like an Apple and Blackberry Pie with homemade pastry your mum used to make, with pure, rich blackberries and slightly burnt pastry.” – Cameron Douglas, MS
Fermented with natural yeast and 20% whole bunches, this wine-underwent regular hand plunging to extract tannin and color. After ex-tended post ferment maceration, the wine was then matured in 10% new French oak and received minimal interventions. The wine was carefully racked from barrel to tank only once just before bottling.
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