There is an intense black plum and floral character on the nose of the wine. it has lovely sweet and sour black cherry and savoury elements that integrate well with the underlying oak. the palate is fruit dominated in its youth, with firm tannins that will open up and soften with age as the savoury, spicy complexity develops. Drink now, or cellar for up to 10 years.
The fruit was chilled and crushed into 1.5 and 2 ton fermentation tanks. As far as possible all clones were vinified separately to give expression to each clones' unique character. A cold soak period of 5-7 days was followed by fermentation and a post-soak of up to 4 weeks. All plunging was done by hand to maintain a soft extraction of tannins. The batches were then pressed off and matured in French oak barrels (30% new) for 10 months, each with its own balanced oak regime of barrel age and choice of coopers. A final filtration was carried out prior to bottling.
The grapes were grown at our Dakins Road and Biddeford blocks and were carefully managed to give maximum sun exposure on the fruit to ensure optimum ripeness. A large number of different clones, namely 5, 6, 13, 115, 667, 777, 10/5 and Abel, were cultivated for this wine. The fruit was all hand harvested to ensure maximum quality.