- 30 year old vines
- 100% whole bunch
- Complex and exciting palate
Hand-picked and sorted, cooled overnight and gently placed into 1 tonne fermenters as 100% whole bunches. The fruit is locked up for two weeks to start a natural carbonique ferment for 2 weeks with no working at all… after which time the fruit is pigéaged (foot stomped) once a week for a further 5 weeks. The must is then pressed straight to a very old puncheon with all lees - and not touched until May the following year. It’s then that the wine gets racked straight to its bottling tank and is bottled by hand via gravity. Unfined and unfiltered.
Complex aromas of violets, dark blue fruits interplaying with black olive, earth and charred bones or meat. The palate has lush round plum and blueberry pie fruit flavours with sappy/earthy/stemmy flavours following. The palate is long and fine.