Hand-picked and crushed to stainless steel fermenters where it stayed for 3 weeks with gentle maceration. The time on skins allowed for softening of the tannins. Components were aged for 10 months in a French oak barrels. Inky purple blackcurrant and bay leaf, layered with secondary cedar and chocolate. Velvety soft tannins and a long finish.
THE PRODUCT AND ALLERGEN INFORMATION PROVIDED HAS BEEN SUPPLIED BY THE PRODUCER/MANUFACTURER OF THE PRODUCTS. MATTHEW CLARK GIVES NO WARRANTY OR RELIANCE AS TO THE ACCURACY OF THE INFORMATION. ALTHOUGH THE INFORMATION PROVIDED IS CORRECT AT THE TIME OF PUBLICATION, TO ENSURE THAT YOU HAVE THE MOST UP TO DATE INFORMATION PLEASE READ THE PRODUCT LABEL ON DELIVERY.
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