Nose
Ripe summer fruits - dark plums and blackcurrant notes.
Palate
A mouthful of ripe fruit, fine tannins and fresh acidity followed by a long soft finish.
Growing Conditions
The season started with a fairly early bud burst before a late April regional frost. June was both very hot, humid and very wet followed by dry cool weather through July and August. Rain started to fall in September just prior to the first harvest. Great vigneronne skills were required to produce good wines in 2017.
Harvest
Rain started to fall in September just prior to the first harvest.
Fruit was hand selected and picked. The grape bunches were de-stemmed and lightly crushed with final deselection of unwanted berries before charging directly into stainless steel vats.
Bottling
The wine was removed from barrel into vat, tested and bottled with minimal filtration.
Winemaking
The must was cold soaked for 24-36 hours in 1000 / 500 litre vats with initial open then closed pump-overs until alcoholic fermentations was complete.
The young wines were run off, the marc basket pressed and the young wine re-assembled in vat prior to malolactic fermentation in vat.
The Paradise Rescued vineyard / winery has been Organically certified (ECOCERT) since 2016.
Aging
Following malolactic fermentation, the young wine was racked off into barrels for 11 months maturation in 1-3 year old French oak.
Appearance
Deep ruby crimson red.
Food Pairing
Pairs beautifully with richer dishes including grilled meats that include tomato and herbed sauces. Perfect also with medium hard to softer cheese. Try finishing the evening with a bit of chocolate.
