Raspberry jam, molasses, nutmeg, violets, lavender, strawberry, pomegranate, thyme, white pepper.
Combination of Alban and Tablas clones, all estate grown. − Berries were hand-sorted, then cold-soaked for seven days. − Wine was fermented using native yeast for 10 days. − The caps were punched down by hand three times daily. − The wine underwent spontaneous native malolactic fermentation in-barrel.10 months in 3 year old and neutral French oak barrels. Large format barrels were used (300 & 500 Liter).