Winemaking
Alc 14%, pH. 3.48, T.A. 5.9g/L – Picked 28th March 2019
- 100% Destemmed, berries kept whole.
- Fermentation in 2-tonne open top fermenter.
- 3-4 days ambient soak, with daily pump-overs, before native yeast fermentation.
- Hand plunged 3 times per day during primary ferment.
- Basket pressed after 21 days skin contact
- 18 months elevage in 40% new oak.
- Coopers Sirugue and Saint Martin.
- Racked off lees at 12months and returned to barrel.
- Sulfered post MLF. No finings or filtering used.
Tasting Notes
Alc 14%, pH. 3.48, T.A. 5.9g/L – Picked 28th March 2019
Blackberry and Damson plum, vanilla spice and fresh Shiitake aromas.
Elegant fine tannins and gentle acidity, however no loss in overall intensity.