”Sticks pretty much to the approach for the richer reds of this tier: cool open-top ferments for 6 days with pumpovers twice daily, before maturation in used French (60%) and American oak. Sour-cherry pith, boysenberry and lilac scents segue to a firm curb of vanillan oak tannins that mark the palate. Some vegetal lift. Feels more mid weighted than full, despite the labelled alcohol. Plenty of fruit and savouriness all at once.”