The sweet-fruited soft finish makes it an ideal partner for ratatouille, or equally as good with Italian-style meatballs in a garlicky tomato sauce.
Fermentation took place in open vats with temperature allowed to rise to 30C. Frequent hand plunging of the cap controlled temperature and aided tannin and colour extraction. After almost a month in contact with the skins the wine was run off into a blend of new and old French oak. After nine months in barrel the wine was assembled, lightly fined and bottled.
Well fruited and complex, with aromas of black Doris plums, leather, cocoa and cedar combining to create a classic claret nose. The palate is dense and warm from entry to the spicy finish. It has spicy red and dark fruits complimented nicely by earthy savoury notes.