The 2019 Vintage

VINIFICATION

One day of cold soak (10ºC) followed by alcoholic fermentation (26-28ºC) for 9-10 days with regular ‘remontage’ and a single ‘delastage’. Post fermentation extended maceration (28ºC) for 3 weeks followed by malolactic fermentation in 300L new oak barrels whilst we also employed a 1000L clay amphora for the first time. We also filled 2 new French oak ‘barrel integrale’ by gravity and directly from the sorting table and positioned them on our oxo-line system. This increases the harmonisation of the oak from the start of the fermentation process and gives the wine more structure. After malolactic fermentation was complete, the wine was racked off its lees into barrel (40% new, 60% second/third-fill) where it will now age for the next 12-14 months

TASTING NOTES

The wine is an intense deep red, almost black in colour and shows great elegance and finesse with fine aromas of ripe black fruit overlaid by a subtle but expressive evolution of soft and textured smoky notes of wild strawberries, blueberries, black cherries, cassis and a touch of spice. On the palate, the wine is rich and lush and packed with an attractive register of fresh red and black fruits with further delicate hints of chocolate and mocha leading to a nicely balanced notion of juiciness and tension that combines well with the silky soft tannins and delivers striking aromatics.