Hand plunged in a small open top fermenter; a total of 8 days on skins to promote good extraction and structural development.
Ageing: Matured for 18 months in oak.
Barrels: French and American oak barrels, 45% new and 55% second use.
A complex and engaging bouquet of cherry, blueberry and salted plum is accompanied by hints of cinnamon, tobacco and white pepper. On the palate dark cherry, raspberry and blackberry characters are supported by a rich, yet textural structure of fine silky tannins. Dark chocolate, espresso and spice flavours contribute to an impressive lingering finish.
Cellaring Potential: 15-20 years
Serving Temperature: 15-18°C
Food Pairing: Hard cheeses (Manchego), charcuterie and grilled lamb with Middle Eastern spices.