This wine is a nod in the direction of the ‘Amarone’ wines from Valpolicella, although the White Boar is a very different kettle of fish from its Italian inspiration. They cut the canes which connect grapes to roots once the grapes reach flavour and sugar ripeness. The leaves die and fall off and the grapes hang for about 10-12 days which allows them to dry and concentrate in flavour and acidity. They are then hand-picked and then undergo a very slow and often nail-biting fermentation.
|Varietal||Shiraz & Cabernet Sauvignon|
|Brand||Battle Of Bosworth|