Machine harvested in the early morning. Naturally fermented as whole berries with pumpovers twice daily. On skins for 14 days before being basket pressed to seasoned barriques where it matured for 6 months before being blended into foudre for another 4 months.
NOSE: Dark chocolate, sour cherries, cinnamon, custard and pepper.
PALATE: Silky tannins and dark fruits evolve into warm baking spices through the finish. Soft acidity cements the plush velvet feeling, like an old couch that you just sink softly into.
PAIR: Fragrant duck & vegetable curry or roast pork with creamy butter beans.