HARVEST AND WINE MAKING
This wine is made in the same style as the celebrated Claret from Bordeaux, using
traditional methods. After being picked in April, the grapes began fermentation
naturally in stainless steel tanks. During this process the juice was regularly drained
and sprayed back over the cap of floating grape skins (rather than plunging), to
ensure a perfect tannin balance was extracted from the fruit. The wine was then
gently pressed off and put into French oak barriques (25% new). The following
summer, when the weather warmed, it underwent a natural malo-lactic (secondary)
fermentation. After maturing in oak for 18 months, the various batches were then
carefully blended to produce the best wine possible. The finished product is a blend
of approximately 60% Merlot, 20% Cabernet Sauvignon, 10% Malbec and 10%
Cabernet Franc.
THE WINE
It is deep purple in colour. The nose reveals an intoxicating patchwork of both
sweet and savoury aromas, with hints of liquorice, chocolate, black cherry, vanilla
and spice. On the palate it is rich and mouth-filling, with fine grained silky tannins.
There is satisfying body, however the Merlot component ensures the wine remains
smooth and succulent, with generous fruit weight. While ready to drink now, it will
evolve gracefully in the bottle for many years to come.