Production
As we look for bright, juicy varietal fruit, the wine is VERY gently (10%) wooded. Bunches are destemmed and placed in open top fermenters. Turbo pigeage is done 4 times daily up to half of the sugar is fermented. Then only twice daily to end of fermentation. Pigeage is a soft delicate way of wetting the cap and aerating the wine. Soft and fruity tannins is the wine goal. Malo-lactic fermentation follows. The wine is kept on the fine lees up to bottling.
Tasting notes
Lush, ripe and deep in hue this is plump and sensuous Merlot with flavours of hedgerow fruits and a fine, gently leafy finish.
Food match
Grilled lamb, pasta with a tomato-based sauce, chorizo and butterbean stew, spicy sausages.
