Deep, dark ruby with black tinges.
The wine has a clean, lifted nose showing intense tinned black cherries and fragrant oak perfumes of cinnamon, vanilla and some subtle charry notes. As the wine is allowed to breath, delicate nuances of lavender and juniper berries appear with hints of licorice and dark chocolate adding further complexity.
A rich, juicy palate shows concentrated blackberry tart flavours with some charry notes from the oak used during maturation. The berry fruit flavours carry through the mid-palate with complexity increased by the presence of firm, yet rounded tannins and spicy savoury flavours supporting a crisp, clean acidity.
Fruit was harvested at optimum ripeness, with parcels fermented separately ans assessed individually to achieve correct tannin and colour extraction. Small batch fermentation and hand plunging resulted in greater finesse and balance, before the wine was pressed off a small basket press for gentle extraction and integration of tannins. Other parcels were fermented in rotary vinomatics and pressed off using a pneumatic membrane press. The wines were allocated between new and old French and American oak for secondary (MLF) fermentation. The wines were matured in barrel for 16 months prior to being blended, fined and filtered.
A wine which will continue to develop further complexity after several years cellaring
March / April 2005
New & Old French & American Oak - 16 months