The vines came into leaf a little earlier than usual due to warm spring weather.  There was good accumulation of heat during the summer and the autumn was long and dry.  We picked at the normal time which meant the berries had extra ‘hang time’ on the vines so that the fruit was especially ripe.
 
This consists of a classic blend of Bordeaux red grape varieties and in making it we have used the traditional methods of that region and its internationally celebrated wine (claret).  Hand selection of the fruit, so that only the best was retained, was followed by primary fermentation in stainless steel vats.  These were drained twice daily, during which time the fermenting juice was aerated by falling into a vat, after which it was pumped back over the floating ‘cap’ of grape skins to keep them moist and healthy.  When the fermentation had finished the grape remnants were left in contact with the new wine to help give it structure and texture.  It was then drained, put into barriques and left to mature in the cellar.  In the summer after harvest, when the temperature warmed, it underwent spontaneous natural secondary (malolactic) fermentation due to the grape’s indigenous micro-organisms.  The wines from the different grape varieties were kept separate and after 2 years in barrique they were carefully blended, according to taste, before bottling. 

It has a bright ruby hue.  The merlot has a given, sweet raspberry and purple plum fruit flavours while the cabernet sauvignon and cabernet franc have added cassis and spice.  In the mouth it initially appears plump and soft but underneath there is a backbone of taut muscley tannins which draw out its length and add a savoury dry finish.

Wine is a natural health food