All parcels of fruit were fermented separately in either 8 tonne open fermenters or 6 tonne static potter fermenters. Indigenous or ‘wild’ yeasts, naturally present on the grape skins were allowed to initiate the alcoholic fermentation.
Cultured winery yeasts are then added to ensure that the fermentation is fully complete. These ‘wild’ ferments have helped contribute individual complexities to the wine, creating richness and fine textures.
Tasting notes: A seductively aromatic wine, this is one of the very best Signatures. Opening with very cool, bright and almost fresh menthol aromas that merge with red currant fruits, tobacco leafy notes and cedary spices all supported with fine violet and cherry florals.
With classic Signature structure showing brightness of fruit that compliments the mid palate richness and texture, a perfectly balanced wine with acidity and fine mouth coating tannins.
Long and persistent, the wine combines concentration, elegance and fruit purity.
