Blend: 50% garnacha old vines 50% shiraz
Winemaking: Shiraz grapes machine picked second week of October and garnacha grapes hand harvested during last week of October. Cold soak prior to temperature-controlled fermentation (18-22ºC) in stainless steel tanks. 10 -14 day skin contact. Natural malolactic fermentation.
Maturation: 25% of blend matured in new and second-use oak (allier – medium-toast 225l barricas)
Bottling : July 2013; 8200 bottles
Tasting notes: mature dark dusty spicy nose; black and red forest fruits combine with toasty spice and oak; rich dried fruit palate with great length and depth of flavour. Analysis: 14.4% alcohol pH 3.45 total acidity 5.4g/ litre residual sugar <2 g/ litre