"The fruit was handpicked in the early morning of April 1 and delivered to the winery where it was then gently de-stemmed and crushed into open top fermenters. A cold soak took place for 5 days, with gentle hand plunging taking place 3 times per day. Fermentation was for 8 days, with a high portion of whole berries being retained, then lightly pressed to tank where the free run juice and pressings were combined. Once the wine was dry, it was sent to 6-7 year old French barriques, all of the process to retain vineyard and fruit freshness. A light screen filtration, then bottling; completing the process on October 17, 2016 and sealed under Stelvin screw cap."
Boysenberry - often strikes me as a very regional aroma - with varietal elements of woody spice, spice that just lifts things, tickles the nasal cavity.
Quite a chewy wine, somewhat at odds to that aromatic intro that suggests lightness. That’s no criticism, it provides something to latch onto, to take into the mouth, roll it around and savour its decent length. Good mix of fruit, nicely pitched acidity, herbal twists - and you’d suggest the faintest line of aniseed.
Good length, fine line of tannin adds to that. Another ripper. 91
Tasted on: Friday 9th December, a Leaf Day
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