food & wine
serve at 17 - 18°C with a killer charcuterie board, duck confit or perfectly runny d'affinois.
cold pre-fermentation maceration (about a week). one week's fermentation at controlled temperatures. 25% of the final blend is aged in french oak barrels for 6 to 9 months.
dark colour, with ruby tints. scents of red and black berries together with hints of spiced oak and vanilla. It is complex, rich, long and fat on the palate, with intense flavours of raspberry and wild strawberry. the tannins are soft and silky; the finish long, complex and satisfying.