Fruit was hand-harvested and once it arrived was completely de-stemmed. Fermentation started almost immediately with daily pump-overs to keep the cap moist. Once alcoholic fermentation was complete the tank was sealed for a total eight weeks on skins, then pressed and transferred to mature barriques. An initial rack and return were performed in September, before the wine was then racked again to tank for bottling in mid-January 2020.
Effortless wine. This was the wine that stopped me in my tracks and made me realise James was on to something the first time I tasted it. A lovely pale ruby to red hue that will develop further as time goes on with strawberries and red cherry dominating the nose and then the palate with a touch of herbs to make life even more interesting. It looks like a light wine in the glass but the acidity and tannins combine to push any sense of that to the side; this is outstanding drinking. And will continue to be that for a while yet.