Juicy and with plenty of gumption. Slim tannins, expressive fruit, black-pepper finish. You could not possibly not like this. The kind of wine i could happily drink every day without tiring of it. Tasted by tamlyn currin, wine writer for jancis robinson16.5 20 The vineyards:grown on rare limestone soil with heavy topsoil of loam and clay. The vines are 19 to 43 years old. Vinification:the grapes were hand harvested and de-stemmed. Before pressing, the grapes were macerated for 14 to 21 days to extract all the flavours and aromas from the grape-skins into the juice. The juice was fermented in big oak-barrels. Afterwards left on the lees for almost 12 months after fermenting again in oak-barrels for 18 months to gain even more flavour and complexity. Tasting notes:pleasant, clear ruby red with dark reflections. In the nose scent of wild berries, tobacco, spices and forest floor. On the palate juicy, elegant with good length and structure. Drinking temperature: 15
17 C alcohol: 13,5 g l res. Sugar: 1,0 g l acidity: 5,2 g l
Juicy and with plenty of gumption. Slim tannins, expressive fruit, black-pepper finish. You could not possibly not like this. The kind of wine i could
