the fruit was crushedfermented in small stainless steel fermentor for 7days. some parcels were left on skins for a further 5 days to develop fruit weightcomplexity. mostly aged in small american oak barrelsracked off just prior to bottling.
ripe, blood plum fles, freshly picked blackcurrants accompanied by black cherriesspicy cinnamon aromas. a oft palate of luscious blackcurrants sprinkled with clove pepper spice. and tightly structured tannins.