Tasting Notes

Hand-picked and sorted, 80% destemmed, 20% whole bunches, 2 days cold soak, wild yeast open-fermented in stainless steel and traditional oak cuves, 10-14 days on skins, matured in French puncheons (25% new) for 11 months. Light, though bright colour; the expressive, flowery red fruit aromas set the scene for a palate with fine, silky tannins and a lingering finish. James Halliday