The wine has a pale copper hue with an inviting, earthy nose, showing aromas of fresh red cherries, tomato leaf, clay pot and hibiscus blossom. The cherry character of the nose follows through onto the palate with flavours of red apple, pink grapefruit and nuances of blood orange, white peach and poached pear. The wine is made in a luscious, round and fruity style, yet elegant and focused, with vibrant, integrated acidity. Wild strawberries, pomegranate and subtle hints of cloves, crushed gravel and sage linger on a clean, dry finish.
A method known as Saignee was used to draw juice from the grapes prior to fermentation. Specially selected ros? yeast strains were used for its serious berry fruit flavours. This year Cinsault again lead our blend, adding perfume on the nose and freshness and fruit to the palate. We used less Grenache Noir than before, yet it still contributes to the abundant red berry character of the wine. The blend was cold-fermented in stainless steel prior to sterile filtration and bottling.