2.5 tonne was hand-picked from our stone embedded, dry grown hilltop on March 26th with a couple of friends.
Gently destemmed directly to fermenter so maximum whole berries, plunged and pumped over for 12 days then basket pressed for 12 hours. Slowly matured for 28 months in dried, shaved out American oak hogsheads.
This 100% Mourvedre opens out with a stellar cherry and blackcurrant nose with hints of allspice. On the palate it’s oozing dark cherry with hints of fennel and vanilla bean from the shaved out American barrels.
A powerful and solid length which will last for a decade.
 
Try with: Beef schnitzel with mushroom sauce.
 
14.6% alcohol. 171 dozen produced