Friday, 17 November, 2017
Michael Olivier Communications
The wines were racked into French oak barrels - a combination of 2nd, 3rd, and 4th fill. Malolactic fermentation took place in barrel and the wine was aged for 20 months before being prepared for bottling in November 2015.
It looks like
Bottled under natural cork closure in a Bordeaux shaped bottle with a restrained elegant label. In the glass, the wine is an Indian ink red black at the core which pales out to ruby garnet at the edges.
It smells like
A generosity of spicy ripe fruit, rustic blackberries, blackcurrants, mulberries, roadside fennel and sun-dried black olives.
It tastes like
Rich, concentrated, silken textured with great tannin structure. Lovely mouthful with spiced bright fruit, petrichor flavours. Ends in a long finish. Will deliver great pleasure if laid down for 5 to 8 years from vintage.
It’s good with
Perfect after dinner glass with a bar of snappy dark chocolate and some philosophical conversation. It is a wine for red meat and the lusty flavours of a vegetarian main course. Nina Timm’s Fried Liver with Rich Onion Gravy is a great match. Comfort food from my childhood, you’ll find the recipe here.
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