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The grapes are handpicked in the cool of the morning. Prior to fermentation the fruit is cold soaked for 3 days & then inoculated with yeast. Fermentation takes place in open top stainless-steel tanks with up to 30% whole clusters included. The wine remains on its skins for 2 weeks during which time hand plunging takes place to encourage great flavour, colour & tannin extraction. Post-fermentation the wine is gently pressed & then racked to barrel for maturation on fine lees for 10 months. Around 35% of the oak is new French barrels with the remainder being 1-4-year-old puncheons and hogsheads. The wine is then carefully blended & lightly fined prior to bottling.
Perfect with a big beefy stew such as ox cheek especially with a touch of smoky spice or chilli.