Five clones (MV6, 777, 667, Pommard and Abel), hand-picked, 18% whole bunches, wild yeast open-fermented, 19-21 days on skins, matured in French oak (20% new).
Ruby red with strawberry, raspberry and red and black cherry fruit. Also hints of star anise, cloves and soy. On the palate the wine shows complex savoury fruit and spice and is long, textural and juicy. Bright, young fruit now will match well with crispy duck breast or a piece of wagyu beef with a wild mushroom sauce. Or cellar for five to eight years to achieve softness and savoury notes and extra complexity."Kate McIntyre MW.
