COLOUR: Deep and prominent – solid red
Where to start? So immediately true to variety. Punchy, not shy.
Beneath: Subtle forest floor earthiness, laced with liquorice, fennel and anise with a sceric of non-aggressive fresh spearmint.
Above: Sugar pastille wafts – somewhat reminiscent of the fruit bon bons of youth … more prescriptively/realistically – blackcurrant jelly bean.
In between: Summer pudding fruit generosity – suggestive of a cherry clafoutis? Or maybe a fleshy red cherry trifle, avec sponge cake? Yes please.
Absorbed: Stylish/coiffured oak … want to say classy, but might sound pretentious? Next time.
Bountiful red cabernet fruits complexed by cut tobacco (pouch) and darkened spices. Seamless, with a tightness/tension between acidity and tannins.
These tannins are ripe and friendly – currently perceived as fruit, not oak tannins.
Oak – quite possibly partially contributing to the sweetness apparent on palate?
Flavour and length. Lingers.
MATURATION: 12 months in French oak (25% new) and American oak hogshead (9% new)
- Alc/Vol: 14.5%
- Acidity: 6.6 g/L
- pH: 3.63