The wine has bright red fruit aromas and some herbal notes. Darker berries, cinnamon and spices plus some earthy characters are on the pallet. A classic cool climate style.
Handpicked in late March, this wine made was with a 30% whole bunch component layered into the ferment. A gentle pump over once ferment is started helps to give the yeast some oxygen and let them do their job. Once the ferment is nearly complete we rack some of the wine and stomp the remaining bunches. The wine is then pressed after 3 weeks and left in a tank to complete the last few grams of sugar. It is then aged for 6 months in old French oak hogshead prior to bottling.