This cracking red has been sourced from the estate’s own vineyards, with all components fermented individually to dryness. The softer pressings are returned and the wine spends two years in a mix of two and three-year-old American oak, before it is transferred to stainless steel tanks for 9 months. Then blended, fined, filtered and bottled.
Deep red in colour, the nose is most appealing with lifted notes of florals, red fruits, bay leaves, chocolate, coffee grinds, dry herbs and cherries. There is good integration and balance plus excellent length right through to the slightly furry tannins on a soft, pliable palate. For me, 93, but expect that to climb over time. Brilliant value.