Aromas of cranberry, raspberry and bright cherry, complemented by subtle savoury nuances and silken spice. The palate is medium-bodied and finely textured, with lively acidity framing refined red berry flavours, gentle earthy complexity and a hint of saline minerality reflective of its reddish, dolomitic limestone soils. Fine, ripe tannins lend structure and drive a long, lifted finish that balances elegance with depth.
Thomas Bachelder has a hands-off approach to winemaking. The grapes were hand harvested and gently pressed, in order to retain delicate aromatics. Indigenous yeast fermentation took place in French oak barrels, a small percentage of which were new, and the remaining between one and five years old. The wine was aged for 19 months in barrel and then rested for an additional eight months in bottle to allow the nuanced floral bouquet to develop.
