Subtle perfumed notes of violets, black cherry and mulberry are followed by spicy flavours of black pepper and fennel. The silky, rich mid-palate is complemented with concentrated fruit and dense, silky tannins.
Serve with smoked pork belly or a mildly spicy Indian vegetable curry.
Deep ruby red with a purple rim.
VINEYARD AND CLIMATE CONDITIONS:
Decomposed granite with clay subsoil from regions situated between 7 and 20 km from the cold Atlantic Ocean.
The 2018 growing season started with below-average rainfall in the growing regions. Although the average temperatures remained ideal for spring and early summer, the lower water levels in the soils resulted in small berries with concentrated acidity and tannin. Selective foliage management exposed the grapes to more sun to enhance skin thickness for higher extraction and intensity.
Grapes were harvested by hand before de-stemming to stainless-steel tanks. Fermentation took up to two weeks. Free-run wine was racked to barrel for malolactic fermentation and maturation in 90% French and 10% American oak 300L barrels (50% first fill, 50% second fill), for 16 months. The varietals were fermented and matured separately to develop the unique characteristics and express the terroir accurately. Selective tasting from the barrels determined the composition of the blend of this Rhône-style blend. The result shows harmony between the three varietals and the ultimate balance between fruit, palate volume, oak extract and tannin.