The 2018 Vintage

VINIFICATION

One day of cold soak (10°C) followed by alcoholic fermentation (26-28°C) for 9-10 days with regular ‘remontage’ and a single ‘delestage’. Post fermentation extended maceration (28°C) for 3 weeks followed by malolactic fermentation in 300L French oak barrels (50% new, 50% second fill) and then aged in barrels for 16 months. We also filled 2 new french oak ‘barrel integrale’ by gravity and directly from the sorting table and positioned them onto our oxo-line system, which increases the harmonisation of the oak from the start of the fermentation process and gives the wine more structure.

TASTING NOTES

The colour of the wine is dark red, almost black and shows great elegance and finesse with aromas of fine fresh black fruit overlaid with subtle smoky notes of wild strawberries, blackberries, cherries and cassis, with just a touch of spice and white pepper.

On the palate, the wine is velvety soft, displaying rich silky tannins well supported by a further impressive register of red and black fruits running through the core, with delicate hints of chocolate and mocha that combine well to present a long, pleasant and persistent finish.