Earthy, minerally and spicy on the nose, the fruit initially lurks in the background, then develops to form a complex aroma of ripe black plums.
The spiciness follows through on the palate with the assertive complex mineral character once again emerging on the finish.
Clay and gravel.
On arrival at the winery the grapes are de-stemmed, after which the must is fermented together with the skins for approx. 10 days. In the final phase the temperature is allowed to rise a little in order to extract as much colour and flavour as possible.
The wine matures 15 months in small oak casks. A homogeneous blend is then made and the wine is matured for a further 7 months in large oak casks, followed by 12 months in bottle prior to release.
It is enormously deep in colour, dark garnet and almost black in the centre.
Red meats, game, venison and cheeses.