From the Osmington district, 20% hand-picked whole bunches into a concrete vat with 80% machine-harvested 2 days later and tipped on top (no crushing or destemming), pressed to French oak (80% new) for 12 months maturation. A very powerful, sombre black-fruited wine with savoury herbal notes and pushy tannins on a long palate.
The unusual 2016 Roi Cabernet Sauvignon fermented in concrete, with 20% whole bunches. It's medium-bodied and silky on the palate but a bit confected, with bold cherry candy flavors. Those are balanced by fine-grained, silky tannins on the lingering finish. (JC)
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