Tasting Notes: After destemming berries are cold soaked at 10 degrees C for 5 days to extract colour and soft tannins. Fermented at 23 degrees C with pumpovers three times daily. Once racked and pressed, followed by 11 months barrel maturation in 300 litre French oak barrels. Soils are clay under white quartzite gravel, very much a Northern France soil compositiion. Vibrant ruby red in colour the bouquet brims with elegance and a complexity of bramble, plum, cherry, spice aromas followed on the palate by these same flavours and tiers of black cherry, currant, damson and a racy acidity in tandem with sweet yet refined spicy pungency. It has a tremendous balance between intensity and finesse with soft, ripe tannins and a lingering finish.