in the cellar : An unwooded blend of 85% Merlot and 15% Cabernet Franc, sourced from the Elgin ward. Merlot harvested at 21°Balling; pH 3,36; TA 7,1g/l. Gentle punching of the cap, until fermentation almost finished. Cabernet franc harvested at 23,2°Balling; pH3,4; TA 6,9 g/l. Punch down & pump over twice daily. After alcoholic fermentation was complete, the wine was left in contact with the skins, totaling 19 days skin contact before pressing.
Only 500 cases produced.