With a clear amber hue, the aroma brings forward a fusion of rosewater, orange, and bergamot, all underpinned by a subtle tea-infused tannin presence. Flavours of cassia bark converge with a pomegranate’s grip, culminating in a lingering finish.
Two distinct batches came into play. 40% of the blend underwent whole cluster fermentation in concrete, augmented with Pinot Gris juice. After a fortnight, it was pressed into stainless steel. The other 60%, post-crushing and destemming, had a skin contact period of 6 days before fermenting in spacious 1200l oak barrels. After three months, these two were married in a concrete vessel, maturing for another quartet of months. The wine then shifted to stainless steel, and, harnessing the pull of gravity, was bottled with a whisper of sulfur.
