After a much needed few hours in a refrigerated space, the grapes were destemmed and cold soaked on the skins for 12-13 days. A gentle pressing to stainless steel tank where they were vinified. The wine then spends 3 months in used French and American oak barrels, which gives a little more structure. It finishes back in tank to integrate.
Dark garnet. Notes of ripe plums, leather, garrigue and pepper on the nose, with ripe black cherry and a touch of candied berry on the palate. Finishes with fruit sweetness and a licorice note with soft gripping tannins to hold it all together.
