£58.50 inc VAT
95% of the fruit was de-stemmed and cold-soaked for seven days before fermentation in stainless steel, which took between 2-3 weeks, and was hand-plunged 1-4 times daily. Batches were then lightly pressed and racked to French oak barrels, 30% new, where the wine matured for 14 months. It was racked and lightly fined with egg white before bottling. The floral perfumed nose displays subtle aromas of cherry and red liquorice, whilst the palate is all dark fruit with a sour-cherry finish, enhanced with leather, smoke and dark, bittersweet chocolate.