The fruit was crushed into and fermented in 5, 7 and 10 tonne open fermenters. During the peak of fermentation the batches received regular pump overs 2-3 times daily. The average time on skins was 15 days. Maturation occurred in 12% new French oak hogsheads for 14 months, the balance in 1 to 8 year old. After maturation the final blend was lightly fined and unfiltered prior to bottling.
In the house style, this is flavourful and fruit rich, though the temperate vintage has its say, and in a positive key. Dark fruits – plum, cherries and berries – fruit and nut chocolate, leather and anise, a lilt of violet, some kelp and oak spice. It’s got fruitful flex, earthy complexity and some keen balance. - 91 points, Marcus Ellis
