Harvested in November and driven the short two miles to our winery. Crushed and left to soak for three days followed by fermentation on the skins for a further one week. Pressed out and put through malolactic fermentation before being pumped into oak barrels for a minimum of three years. We add the final vintage unoaked to add a burst of black fruit.
Great with seasoned steak, beef or lamb stew.
Most decorated red wine in the UK