Parcels of Syrah and Petit Verdot grapes are selected and fermented in 16 hectolitre egg-shaped concrete tanks below 17°C. The resulting wine is aged for 4 months in French oak barrels before bottling and release.
Fresh cherry, cranberry and red plum characters on the nose. The palate has a creamy weight, with stone fruit and juicy redcurrant acidity balancing lightly nutty, toasty hints from the barely perceptible oak. This adds texture and weight more than flavour to the palate. It has an appealing orange peel and delicate spice note on a gently creamy finish.
