Fruit was crushed and chilled to a stainless steel open fermenter for a 4 day cold soak then underwent a 100% wild fermentation. The wine was fermented to sugar dry on skins then basket pressed 3 days after alcoholic fermentation had finished when the structure of the wine felt balanced and complete. Once pressed the wine was racked off gross lees to old French oak puncheons for malolactic fermentation and maturation. Wine remained in barrel for 8 months. No fining, vegan friendly.
Bright aromatics of red plums and cherry complimented with some earthy toasted spice. The palate shows generousity with flavours of blueberry and dark plum fruits and an earthiness that gives the wine a savoury profile. The tannins are fine grained and persistent, supporting the juicy fruit characters and nice roasted meat savouriness.
