Left on skins for 8 days and fermented in open top fermenters before being matured in 1 and 2 year old French barriques for 12 months. Gently crushed with a short pump over to manage the tannins. Unfined.
Dark chocolate, sour cherry, fresh plum, bay leaf and leather
spice, with background tomato leaf tannin, a lovely medium
bodied structure and crunchy acidity.
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