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In a Nutshell
Raspberry packed with a touch of spice. A proper fireside red!
Deep garnet in colour with a crimson hue. On the nose this wine exhibits heady notes of raspberry, cedar and bacon fat with just a hint of fresh lavender. In the mouth an initial attack of red cherry, sweet tobacco and cinnamon gives way to just a touch of ripe bell pepper. Ripe tannins and fresh acidity combine to give good balance and length.
After being hand harvested the grapes were then crushed and destemmedtostainlesssteeltanks. Themustwasthen warmed and inoculated with selected yeasts and fermented during 12 days with temperatures peaking at 33oC/9 1oF. Following the completion of fermentation the must was subjected to an additional 5 days of post fermentation maceration (to give a total of 17 days total skin contact). The wine was then pressed off skins and put to French oak barrels for 10 months during which time it was racked twice: once in the spring when it was first sulphured (following the completion of malolactic fermentation) and then once again shortly before bottling.