Hand plunged in a small open top fermenter; a total of 12 days on skins to promote good extraction and structural development.
Ageing: Matured for 16 months in oak.
Barrels: French and American hogshead oak barrels (300l), 25% new and 75% second use.
A heady bouquet of cherry, ripe mulberry and satsuma plum is accompanied by hints of bacony charcuterie, star anise and green, spicy pimento. On the palate sweet fleshy fruit is supported by fine silky tannins. Flavours of liquorice, fig and white pepper contribute to an impressive lingering finish.
Cellaring Potential: 15-20 years
Serving Temperature: 15-18°C
Food Pairing: Hard cheeses (Aged cheddar), slow cooked pork shoulder and Middle Eastern lamb.