The nose bursts with black fruits notes, seasoning with some sweet spices and a fresh minty touch.
The palate overflows with flavours too. Juicy, concentrated, and rich but with a seam of refreshing acidity to balance. The plush tannins adds texture and complexity.
It’s always challenging to write about a wonderful vintage, when it follows a wonderful vintage. That said the 2016 scores higher in our minds than the 2015. The color is superb, the aromas and tannins were released without effort, and the wine is beautifully balanced. The bud break happened in late March, following a very mild winter. Springtime was rainy, very rainy, and fortunately flowering took place during a window of dry weather in June. The very dry weather set in in July and lasted until mid-September giving the grapes a remarkable concentration with colour and tannins. The rains arrived just at the right time to accelerate maturity, and allowed for stress-free harvesting. We started picking the merlots on October 6th, the last cabernets were crushed on the 21st. This year the wines were aged in a higher percentage of New oak barrels than normal, and for 16 months vs 12 months, as we occasionally do on very special vintages. The 2016 vintage has the quiet nobility of great vintages, sure of their charm and their power. The vintage was bottles in march 2019.
The 2016 possesses a fine purplish red with garnet hints
**Starter** Roast marrowbone with snails, radish, mace & lovage Glazed chicken wings, smoked eel, sauteed duck liver, celery and nettle **Main course** Iberico pork chop with white pudding, and pickled onion Roast belly of lamb, pickled cucumber heart, onions, broad beans & rock samphire Fillet of beef with mushroom ketchup & triple cooked chips Dry aged sirloin, dauphinoise and bone marrow