4.5 Stars - Platters Guide
92 points - Tim Atkin
94 - Gilbert et Gaillard
- The bunches were destemmed onto the sorting table with moderate crushing retaining a whole berry component of 30% in the fermenter. All stalks were removed.
- The mash was then cold soaked overnight at 12 degrees Celsius for colour extraction.
- Fermentation, using a specific commercial yeast strain, was done in open stainless-steel fermenters at 24-28 degrees Celsius and the ferment lasted 7 days.
- Gentle pumpovers were applied 3-4 times daily to extract flavour and tannins for structure.
- The mash was pressed immediately after primary fermentation was completed.
- The wine was then gravity fed to 225l barrels for secondary or Malo-lactic fermentation.
- Maturation in 31% new, 45% second fill and 24% third fill French oak barrels lasted for 16 months and the wine was then lightly filtered prior to bottling.
Classic upfront cassis, dark plum and a hint of mint evolves to notes of cigar box and dried herbs. Firm, ripe tannin, wood spice and minerality lingers on the finish.