One of the driest vintages in recent history. December thunderstorms deposited lots of nitrogen in the vineyards, stimulating aggressive growth. The average daytime temperatures were 20C warmer than the long term average, but without any significant heatwaves. Cooler nights allowed the vines to recover from the harsh stress of the warm, dry days.
Handpicked grapes were destemmed, sorted and fermented in open top concrete fermenters at 280C. The skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 3 days. Malolactic fermentation and maturation took place for 21 months in 225L French oak barrels (40% new).
Complex aromas of blackcurrants, spice, liquorice and dark chocolate dominate the nose. The palate is plush and luxurious, with layered red and black fruit flavours. A powerfully structured wine with elegant, finely grained tannins and a lingering, dry finish. Best from 2021 onwards.