What the Critics say
Bull’s-eye. What a treat this is. Redcurrant, white cherry, red apple, subtle aniseed and floral notes. It’s fresh, pitch-perfect acidity, almond smoothness and talc texture, a little blood orange tang, fine and long finish. Beautiful.
The fruit was basket pressed, juice assembled then racked to barrel with some solids retained. Left on skins for 15 minutes or so. Fermentation was allowed to proceed using wild yeast in old barriques at medium temperature. Malolactic was arresed and on completion of fermetantion/clarification the wine was racked to stainless steel.