Ample flavours of blackcurrant and bay leaf are layered with hints of cedar and chocolate mint on the palate showing cool climate typicity
The fruit was hand-picked, sorted and crushed in static, stainless steel fermenters. The alcoholic fermentation lasted for three weeks with a very gentle maceration. The time on the stems allowed for the softening of the tannins. The components were then aged for 10 months in a combination of new and one-to-two year old French oak barrels, prior to blending and bottling.
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