Handpicked, whole bunch pressed, wild yeast fermented and plunged four times a day during fermentation... These are all the things I like to see.
An attractive colour, French oak was used for 18 months. Pressings and free run held separately before blending.
Damp forest timber and undergrowth, dark cherries, raspberry and baking spices. This is a spicy peppery sucker. It needs some air so decant before ripping in. And rip in you will. The fruit stands up and is beautifully weighted. It's so drinkable with a finish which is soft and moreish.
Hunt it down. Very good.
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