This was an excellent season for these Bordeaux varieties with a warm summer and a lingering dry autumn. We used traditional Claret winemaking methods. Primary and secondary (malolactic) fermentations were by the grapes’ own indigenous microorganisms and the wine was matured in French oak barriques for two years.
The wine: On release the wine has a deep ruby colour. The aromas and flavours suggest purple plums, blackberries, cassis and blueberries. There are also savoury overtones of liquorice, black olives and cigar smoke. There is an initial impression of plush fruit on the palate but then the wine expands to become big and muscular with a backbone of velvety ripe tannins that flow into a long lingering chocolatey finish.
Wine in moderation is a natural health food