(2009 Vintage) The fruit was harvested by hand, with five small parcels harvested over five weeks to attain complex nuances. Fermented in open top concrete fermenters with chilled ferments, hand pump-overs and cap submerging with oak header boards for eight days; the process finished with barrel ferment and malolactic fermentation in new French & American puncheons. Aromas of blackberry fruit, aniseed and spices carry through to the palate which is rich, warm and generous.
International Wine CellarDeep red-ruby. Port-like but very fresh aromas of crushed blackcurrants, chocolate, mocha and new oak. Fat, sweet and oaky in the mouth, with elevated alcohol. A real wave of fruit, but the flavors tend toward prune and lack delineation. Dominant note of vanillin oak. A big, inelegant mouthful that some tasters will like more than I did. Slightly tart-edged finish, with a note of scotch; perhaps a bit dried by the oak.