Fermentation with indigenous yeasts in oak vats. Aged for 24 months in barrels made from oak chosen in our cooperage. Before bottling the wine is fined using fresh egg whites. After bottling, the wine will undergo a refining process for at least a further 12 months in our cellar.
On the nose, it displays ripe, dark fruit, grape syrup, bitter chocolate and as it opens up, hints of spices such as pepper, vanilla and a little mountain scrub begin coming through.
On the palate, it is balanced, with a soft touch of acidity to give it good potential for cellaring. The attack is broad and long, with an evolution in the mouth which spreads silky and mineral sensations before concluding with sweet tannins which still have a bit of “grip” and will benefit from some “time out” for their full integration.
In the retro-olfaction the notes of oak and mountain scrub are more clearly defined, repeating the impressions noted in direct olfaction but with a greater preponderance. It is a vintage with “character”.