Country and Region:
Grape Varieties :
Cabernet Sauvignon | Merlot | Petit Verdot | Syrah
50% Merlot, 35% Cabernet Sauvignon, 10% Syrah & 5% Petit Verdot.
The grapes are harvested, de-stemmed and sorted by hand and then pressed and gravity-fed into vinification tanks. Each variety of grape is processed individually. On the first day of fermentation during vinification, 10 to 20% of the liquid is removed from the tanks to increase concentration. Maceration takes about 22 days in the stainless-steel tanks at a temperature controlled. The last stage is alcoholic fermentation which takes around 10 days on average after which the wine is decanted in to barrels. From these older barrels the wine is siphoned in to new Allier Oak barrels.. After the malolactic fermentation, the grape varieties are blended by the estate wine maker. The wine is then left to mature in casks for at least 18 months after which it is filtered and bottled. The wines remain in our cellars for a further 8 months for a final maturation.
Silver Medal - Decanter World Wine Awards, 94 points - James Suckling, Due Bicchieri Rossi - Gambero Rosso '17