After berry sorting and cold soak fermentation in open and closed fermenters with pumping over three times daily, mlf in barrel plus 9 months maturation, further barrel selections in French barriques with rackings timed by a lunar calendar. The taming of
Showing all the classic Moss Wood aromatic features with Cabernet Sauvignon’s blueberries and mulberries, Cabernet Franc notes of blackberries and violets and Petit Verdot giving sweet musk lollies and dark jubes. Since the wine had such long barrel age,
The fruit was handpicked and delivered to the winery where it was destemmed into small, open fermenters. The must was chilled and allowed to soak for 48 hours and was then inoculated with multiple yeast strains for primary fermentation. Fermentation tem
The immediate impression of the nose is one of liveliness and fragrance, combining black and red currant with roses, five spice and liqueur cherry. There is complexity as well with soft, toasty oak, and some of the classic Ribbon Vale tar, linseed and se
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