Hand picked and destemmed to open fermenters where it was inoculated with selected yeast strains and fermented warm (peaking at around 24C) over 5 to 7 days. During this time the ferment was hand pumped over (by actual humans) twice a day for 45 minutes each time. It was then drained and pressed to tank to ferment to dryness. Malolactic fermentation was completed in thick staved French Oak puncheons (40% new) with maturation for 30 months. A further 20 months in bottle saw it finally ready for release.
Deep red with purple tinges, pepper and aniseed with herbal undertones lead into cherry and plum fruit with traces of violets and forest floor. On the palate, rich, red berries and brambles entwine with white pepper and spice complemented by cedar oak and mouth-coating tannins leading to a lingering spiced plum aftertaste.
Harvest date – 13th March 2014
Alcohol – 15%