Blackberry and violets on the nose. Fresh and slightly crunchy currants on the palate, bright acidity and soft round tannins.
Made from Regent grapes from a nearby vineyard in Sussex, the fruit was divided into a number of different batches, including whole bunch carbonic, 100% destemmed carbonic, both in concrete (some of the free run from the former was racked to barrel); the rest were a mixture of whole bunch and destemmed berries. Total time on skins between 4 and 10 days. Spontaneous malolactic in stainless steel after pressing. Bottled via gravity with no additions.
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