Hand picked and destemmed into a small format insulated fermenter. Inoculated with yeast on day 2. Throughout its time in the fermenter it was handle to minimise sweet fruit influences and maximise the savoury extraction from the skins of the fruit. In the initial stages it was pumped over, plunged or run down and returned. Towards the end of ferment hand plunging and plunging was employed. Temperature was carefully maintain
Savoury nose entwined with orange peel, rose hip and some damson plum. Slight aniseed.
The palate is firm and dry with a savoury drives which the fruit sits into. Elegant, powerful and defined. Decant one hour before serving.