Beguiling tannins, earthy aromatics and natural acidity. There’s some reductive notes but they’re balanced by cherry fruits, red berries and stalky hints. Only 1188 bottles produced, without fining.
Made with fruit sourced from the Derwent Valley and fermented in four puncheons, two open and two closed, with natural yeast. The closed puncheons were not plunged, while the opens, containing 30% whole bunch, were plunged lightly by hand just twice. Each batch was held on skins for 21 days before being pressed to oak and matured for four months on lees while undergoing malolactic fermentation.