Blend: 100% Tannat
Tasting Note: Winter flowers, Madagascar vanilla bean, chocolate and tiramisu. Polished tannins, honey like texture and a lovely sweetness accompanies by a long finish
Vinification: Made by combining two different Italian winemaking techniques, Barolo Chinato (where wine is infused with herbs) and Marsala (fortified with grape spirit). Inspired in these techniques the winemakers aromatises and fortifies the base wine, that has been aged in oak barrels for several years
Food Match: Any chocolate based dessert, including coffee, vanilla and dark cherries such as tiramisu, black forest gateau or chocolate fondant
Memorably described at a tasting as '1/2 Tawny Port, 1/2 Vin Santo, and 1/2 Amontillado Sherry, and yes I know that makes 3', this is exquisite.
Made from the Narince grape (incidentally the most widely plant vine in Turkey, but mainly for it's edible vine leaves) the wine is fortified and then spends 12 years maturing barrel before bottling. An initial whiff of rancio notes leads into a palate bursting with sweet baked apple and before the sugar becomes overpowering a long dry finish emerges. Trust me,even a banquet, not a drop of this will be left undrunk...
Very primary on the nose – lifted red and black fruit, tobacco and vanilla plus a little earthiness. Full bodied with pure fruit, bright acidity and fine tannins, the finish long and savory. Poised and understated, this has a good future ahead of it.
Simply delicious fruit - soft, bright, and fleshy. All whole cluster fermentation has given an appealing savoury underlay, and combines well with the perfumed lift and (impressive) length. Absolutely ready in its youth, with some room to develop. A long and graceful finish.