After 9 days on skins the open fermenter was basket pressed and transferred into 1 x new French oak hogshead with the balance to 1-4 year old French oak hogsheads to undergo malo-lactic fermentation. The wine was then left on light lees to mature for 5 months before racking, the wine was then transferred back to the same oak and matured for another 12 months.Vibrant colour, complex aromas of rose, red jubes, liquorice, citrus peel and sage. A textural wine displaying what this variety is all about, super fine long tannin and natural acidity that drags fruit to the very back of the palate, a very slight bitter note just adds to this quite wonderful varietal
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