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Ruby with purple hue in the glass. White spice, cherry, bramble and a floral note, a restrained vanilla oak presence. Fine front palate progresses to elegant fruit tannins, bright acidity and a long finish.
Individual parcels were selectively picked. The majority was de-stemmed with sorting to open top red fermentation tanks. Hand plunged three times a day. A small parcel was whole cluster fermented. This gives and added layer of complexity. The wine remained on skins for 14-21 days then pressed to barrel or tank for natural malolactic fermentation.
