2021 Roi Cabernet Sauvignon
Fresh blue and dark berries on the nose with notes of earth, leaves and dried flowers. A deep and rich palate of plums and spiced chocolate with long pristine tannins. Grown in the sandy, clay soils of our Osmington family vineyard. Planted in 1998 with rows running north to south on a gentle northeast facing slope. The vineyard is in biodynamic conversion. We treat it like a veg patch, heavy compost in Autumn and sheep snapping the odd wire as they browse in winter. 20% handpicked late Apr...Read More...
Fresh blue and dark berries on the nose with notes of earth, leaves and dried flowers. A deep and rich palate of plums and spiced chocolate with long pristine tannins.
Grown in the sandy, clay soils of our Osmington family vineyard. Planted in 1998 with rows running north to south on a gentle northeast facing slope. The vineyard is in biodynamic conversion. We treat it like a veg patch, heavy compost in Autumn and sheep snapping the odd wire as they browse in winter.
20% handpicked late April before machine harvesting 2-days later. The whole bunches added to vat, the machine component going on top, no crushing or destemming. Wild fermented on skins, until dry. Pressed to a mix of new & old French barrels. A single racking after the Spring equinox otherwise it sits on full lees until February, topping every two weeks. Spontaneous malolactic fermentation from Autumn to Spring giving a natural CO2 cover during maturation. The wine remains undisturbed with minimal sulphur added prior to bottling in February. High-quality, smaller corks provide a more drinkable style through bottle aging. The wine is unfined & unfiltered so may present some harmless deposits in the bottle. - Winemakers notes
Read Less...
Fresh blue and dark berries on the nose with notes of earth, leaves and dried flowers. A deep and rich palate of plums and spiced chocolate with long pristine tannins.
Grown in the sandy, clay soils of our Osmington family vineyard. Planted in 1998 with rows running north to south on a gentle northeast facing slope. The vineyard is in biodynamic conversion. We treat it like a veg patch, heavy compost in Autumn and sheep snapping the odd wire as they browse in winter.
20% handpicked late April before machine harvesting 2-days later. The whole bunches added to vat, the machine component going on top, no crushing or destemming. Wild fermented on skins, until dry. Pressed to a mix of new & old French barrels. A single racking after the Spring equinox otherwise it sits on full lees until February, topping every two weeks. Spontaneous malolactic fermentation from Autumn to Spring giving a natural CO2 cover during maturation. The wine remains undisturbed with minimal sulphur added prior to bottling in February. High-quality, smaller corks provide a more drinkable style through bottle aging. The wine is unfined & unfiltered so may present some harmless deposits in the bottle. - Winemakers notes