Clove, liquorice and red cherry play on the nose before opening to a generous berry-fruit mouthful with floral highlights. Full fruit flavours are balanced with spicy, charred oak characteristics that enhance and lengthen the palate. Drink now or cellar for up to five years.
pH: 3.62, TA 4.8g/l, residual sugar: <1g/l, alcohol: 14%
The fruit was crushed and destemmed with about 20% of the fruit left as whole berries. The fruit was gravity fed into small open top plastic fermenters. All clones were vinified and matured in separate batches and only blended together at the very last stage of winemaking. Yeasts were inoculated and the ferments plunged twice daily to help soft extraction of colour and tannins from the skins. We gave a post-ferment maceration for up to two weeks to allow optimal body and structure in the wine. The wine was then matured in individual batches for 10 months before final blending. The wine is a true expression of minimalist intervention, site-specific winemaking.
The grapes were grown at our various Dakins Road blocks. A variety of clones (Dijon, 10/5 and Abel) give a well-balanced wine that expresses opulent, dark fruit and savoury, spicy elements. We hand picked all the fruit and processed it with utmost care to ensure maximum quality and site expression.