Merlot CabernetCool weather in late spring and early summer, when the vines were in bloom, meant that many flowers did not become fertilised and the crop was thus small. The rest of the summer, however, was long, lingering and dry. We were thus able to harvest fully ripe fruit with beautifully concentrated flavours.

The wine was produced using the traditional techniques which have made Bordeaux Claret famous including aerating the juice during fermentation and pumping it over the floating cap of grape skins to keep them moist and healthy. There was a period of post-maceration fermentation, the length of which was determined by taste for each vat. After this the wine was drained from the grape remnants and put into oak barriques where it remained for 18 months. During this time it was racked to aid its natural clarification. In the early summer after harvest it under-went spontaneous malo-lactic (secondary) fermentation through the action of the grapes' indigenous organisms. The eventual assemblage was created by careful tasting and blending of batches, prior to bottling.

The wine has a deep, ruby hue. In the bouquet and flavour there are impressions of purple plums, black cherries and blackberries, intermingled with vanilla, cinnamon and chocolate. Supporting impressions of black olives, toast and cigar smoke linger in the after-taste. While fleshy, smooth and velvety it has a spine of ripe tannins which give structure and length.

Wine is a natural health food.

Click here to download a PDF of full tasting note and label