Bright, clear crimson; full of pretty red fruits. It simply can't have been fermented with no pigeage for 10 days on skins then matured in used hogsheads - with no pigeage it would reach 2-3% alcohol intracellular fermentation and then cease all activity.
Tim Shand, Head Winemaker
‘Notes of Campari, red liquorice and boysenberry. On the palate – bright, fresh and bursting with juvenile charm’.