A powerful and aromatic nose with layers of wild flowers, perfumed violets, blackcurrants, cocoa, vanilla and dark chocolate, along with a hint of freshly roasted coffee beans and dried clay. Concentrated flavours of black cherry, blackcurrant, Kalamata olive, and perfumed wild flowers. An elegant palate with a structure reminiscent of finely powdered cocoa or dense dark chocolate. The finish is long incorporating freshly roasted coffee beans, toasty oak and spice.
The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity. At the winery the fruit was held cold for five days prior to fermentation to help extract maximum flavour and to enhance colour stability. 27 per cent whole cluster bunches were added to the fermentation to add a stems component and another layer of complexity. Specially selected cultured yeast were used to carry out the primary alcoholic fermentation, during which the fermenting must was hand plunged up to six times daily at the peak of fermentation. At dryness the wine was pressed, then racked off gross lees to a mixture of 32 per cent new French oak and older seasoned 225 litre oak barriques. During maturation the barrels were regularly tasted until the right balance was achieved (ten months). During this time in oak, the young wine completed malolactic fermentation. The wine was then carefully extracted from oak, blended and prepared for bottling.