Nose
It is spicy and assertive on the nose.
Palate
Lightly herbaceous it opens up in the glass, building incrementally in the mouth with ripe tannins, spicy wood and sweet black fruits leading to a monumental finish underpinned by its tannic structure.
Growing Conditions
Clay.
Winemaking
The grapes are destemmed and lightly crushed before a brief maceration period
and subsequent fermentation lasting approx. 10 days. During fermentation the
skins are kept in continuous contact with the must through punching them
down as they rise to the surface. Towards the end of the fermentation the
temperature is allowed to rise in order to extract the maximum of colour and
flavour.
Appearance
Extremely deep and concentrated dark ruby in colour.
Food Pairing
Beef and lamb, game, venison and mature cheeses.
