The stats read like this: 50% whole bunch, wild fermented, 25 days on skins, seven months in French oak (17% new), unfiltered and unfined.
So what's it taste like? Pretty damn fine. Old skool winemaking at its best here. Lots of red things spring to mind when I take a whiff. Stewed rhubarb, cherries, plums, baked raspberries, even some violets - but they aren't red :)
Complexity and texture is rolled out courtesy of those whole bunches. The fruit fills the palate in a soft and comforting manner. Man this has spunk.
Only 1400 bottles produced and one to pop on your "gotta try" list.
I'd go back for glass after glass. And I did. Great stuff.
Have in the medium term.
Have in the medium term.
Very good+