Steve Bird employs the ‘Vernou Roll’ method to make this wine. A process where he uses big old 900L barrels for fermentation and maturation. Gently rolling the barrels regularly to allow greater integration of the oak flavours and the grippy, textural components. Red rose, black cherry, smoke and a deeply succulent texture makes this one you won’t forget in a hurry.
Sip with: Roast tamarind lamb.
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