Winemaking
Hand harvested, sorted then de-stemmed. Around a week of cold maceration before fermentation in open top steel vats at up to 32C with twice daily pigeage. Matured in barrel (30% new) for 12 months.
Tasting Note
Deep cherry fruit, rhubarb and smoky notes combine in this medium bodied wine, with juicy acidity and fine tannins.
