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The Nebbiolo grapes are dry grown in a Ferguson Valley vineyard and handpicked once ripened. The crush is cold soaked, wild, whole berry fermented in Amphora clay pots. The juice is then gently extracted using a basket press into used large format French oak for maturation. Maturation occurs for 14 months. Can be cellared for up to 10 years.
TASTING NOTES:
Aromas: Jumps out of the glass - cherries, liquorice, jaffa, star anise, cloves, cardamon and hints of vanilla.
Palate: Medium weight, complex palate. Raspberries, tobacco leaf, some lovely earthy qualities. Some cloves and spices, hints of orange underscore the palate.
The Nebbiolo grapes are dry grown in a Ferguson Valley vineyard and handpicked once ripened. The crush is cold soaked, wild, whole berry fermented in Amphora clay pots. The juice is then gently extracted using a basket press into used large format French oak for maturation. Maturation occurs for 14 months. Can be cellared for up to 10 years.
TASTING NOTES:
Aromas: Jumps out of the glass - cherries, liquorice, jaffa, star anise, cloves, cardamon and hints of vanilla.
Palate: Medium weight, complex palate. Raspberries, tobacco leaf, some lovely earthy qualities. Some cloves and spices, hints of orange underscore the palate.