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The fruit was handpicked and destemmed before being crushed into tank and fermented with a mix of wild and organic yeasts. After fermentation the wine was racked and pressed off skins, then matured in a combination of neutral and 20% new French oak barrels for 10 months finishing off with an additional 18 months in large neutral cuve.
Deep garnet, clear rim. Smell: Alpine strawberries. Dark cherries. Violets, Cinnamon. Clove. Hay. Roasted hazelnuts.
Juicy. Toasted oak. Cherry pie. Wild thyme. Cacao. Five spice. Balanced with long finish.
