Tasting Notes

From a 155yo vineyard in Springton on brown and grey sandy loam over clay, 30% whole bunches wild-fermented in a wooden vat, hand-plunged and foot-trodden twice daily for three weeks, matured for 12 months in a used 600l demi-muid, a small addition of old vine mourvedre. There is a classic potpourri of red fruit aromas and flavours ranging from poached strawberries and spice through to raspberry and ultimately red cherry; there is also a striking purity to the cadence of these flavours thanks to a whisper of sweet tannins holding the flavours in flight pattern. James Halliday