Aroma
Cardamom, huckleberries and perfumed leather

Palate
Blood plum, salted caramel and dark chocolate

Winemaking
Harvested in early March, initial fermentation was in a Potter fermenter, the juice was then held on skins for two weeks. Once transferred to barrel it went through malolactic fermentation and is further aged for another eight months in French oak with a small proportion of American oak ranging between 3–7 year old barrels, 3% of the blend was aged in two vintage Jack Daniels casks to impart that delicious caramelised flavour, mouthfeel and bold structure

Alc/vol: 14.2
Ta: 6.8
PH: 3.3

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Tasting Note