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The fruit was fermented in large oak foudre for 22 days without yeast inoculation. 10% whole bunches were included. The malolactic conversion in barrel is also indigenous. The maturation period is 17 months in French oak (25% new). This wine is bottled without fining or filtration. Tasting Note - A light cherry ruby colour. Opens up with an ethereal, almost diaphanous nose of just-ripe strawberry, pomegranate and juicy raspberry. Then come complexing characters of red earthiness, roasting pan juices, hints of leather. The palate is bright and youthful, with more of the cherryish red fruits and hints of crushed herb and savoury spice. Kittenish, shy and remarkably fine grained to length.