Smooth, opulent and gamey with spice and brambly fruit through to a long and peppery finish.
The grapes were handed picked at 25å¡C Balling and fermented in open tanks. A post-fermentation maceration lasted for approximately four weeks. The wines were then matured for 14 months in 24% new French oak, 42% in second passage, 30% in third passage and 4% in fourth passage oak, which added complexity to the resulting wine.
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