Bouquet: Wine delivers an intense nose with dark and red fruits, dark cherry, underlying confected notes, black pepper, oak spices, dark chocolate, vanilla, black olive
Palate: Palate shows plenty of ripe fruit, black forest cake, dark fruits, some floral undertones such as citrus and cherry blossom, integrated vanillin oak. Well balanced acid and tannins are dense and velvety. The length of this wine is another great feature.
Fruit sourced primarily from the Chri-Ro estate vineyard. Hand pruned and hand-picked, the Bull’s Blood is fermented in open fermenters for seven days with pump overs twice daily for maximum flavour, colour and tannin extraction. Following fermentation on skins, the juice is drained off. The remaining Mataro skins still contain a large amount of fermenting juice and due to the contact with the ripe skins, contain wonderful, rich flavours. Those skins are gently pressed. The final pressure on the cake is soft, giving an almost gentle ‘basket press’ effect. After pressing, the wine is fermented to dryness, racked and placed in American and French oak puncheons, comprising of 80% new oak, the remainder one-year old barrels.