Spiced redcurrant, mulberry and tobacco yield to a rich palate framed by cherries, hints of tar and firm savoury tannins.
The grapes were hand-harvested at around 13 Baumé. Fermentation with natural yeast took place in open fermenters which were worked by hand to extract flavour and tannin. Parcels went through a natural malolactic fermentation and ageing in a mix of new and seasoned Allier and Tronçais oak. Blending and bottling took place in April 2017