A long lingering Indian summer allowed us to leave the fruit on the vine until late in the season, producing well ripened grapes with bright fruity aromas and flavours. We used traditional Claret winemaking methods. Primary and secondary (malolactic) fermentations were by the grapes and indigenous microorganisms and the wine was matured in French oak barriques for two years.
On release the wine has a bright calamine hue with lively aromas and flavours suggestive of purple fleshed plums, cassis and blackberries. There are additional underlying impressions of wood smoke, cigar box, spice and dark chocolate. It is generous on the palate with a seam of velvety tannins which fill out its structure and draw out the lingering aftertaste.