Particularly suited to confit duck and other game dishes, such as rack of wild venison. Also pair it with slow-roasted pork or mushroom risotto.
The fruit was handpicked and destemmed into an open top fermenter, then cold soaked for five to six days before fermentation. During the ferment, regular hand plunging ensured optimum and gentle extraction of colour and flavour. The fermentation temperatures generally peaked at 32�C. The wine was pressed immediately after ferment, with the heavy pressings being separated to aid the silky texture. After racking, the wine was transferred to tight-grained French oak barriques for 15 months ageing. 38% of this oak was new. Malolactic fermentation was allowed to occur naturally in Spring. No fining or filtration was used on this wine, adding to its complexity and longevity.