Wet growing season producing a longer ripening season and greater fruit profile grown at 860m alt.  Open vat ferment with 10% whole bunch, plunged for 12days and extended skin contact for a further 10 days. Wild secondary ferment in barrel then aged for 18  months in French oak with 25% new oak. Blackcurrant, mocha and spice on the nose. The palate shows layers of structure with blackberry/cherry tones woven into a lingering fine tannin finish. Cellar >2032

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