Jancis Robinson
Full bottle 1,193 g. The grapes were picked early for lower alcohol. This was the first variety picked, starting on 24 August. During fermentation, the skins were left in contact with the juice for just two days before the juice was fermented separately until dry. After fermentation, the wine was aged in a stainless-steel tank with lees-stirring once a month. Mid crimson and deeply coloured for a wine that spent only two days on the skins. Smells ripe, almost a touch of dried red fruits, a bit volatile? It is certainly light-bodied with very light tannins but it doesn’t taste totally fresh, as if there had been a little bit of oxidation along the way. Some volatility here. Fresher on the palate, light with the flavour of black cherry. I don’t think this was the intended style. (JH)