Ripe Blackcurrants with undercurrents of tobacco leaf and pencil shavings. Sweet, ripe tannins leave lingering smoky plum and cherry flavours.
ageing : 3 – 4 years from Vintage.
Destemmed and crushed into stainless steel fermenters. Juice pumped over 3 – 4 times a day. Fermented dry on skins before pressing. Malolactic fermentation is done in stainless steel tanks before transferred to 3rd and 4th fill French oak barrels for 18 months.
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