2009 Terroir Caché
All the fruit was handpicked, sorted and de-stemmed. After 7-10 days cold maceration, the components of the blend were fermented separately in small batches and 10% of the juice from every batch was drained from the skins to improve colour, structure and intensity of flavours. We used extended délestage – a traditional method of gently draining the wine and returning it to tank with its skins during fermentation. The wines spent 10 to 14 days post fermentation on their skins to encourage polymerization of complex tannins that add a silky texture to the wine before being drained by gravity to barrel. The wine was then aged for 16 months in new and older French Oak and bottled without filtration and fining. Malolactic fermentation occurred naturally in barrel.
Intensely dark in colour, The 2009 Terroir Caché exhibits an enticing nose of blackcurrants, dark chocolate and freshly roasted coffee beans. The palate shows Damson plum and dark berries with a subtle undertone of pencil shavings. Made in a traditional style, this well structured and elegant wine will benefit from cellaring or decanting. Drink now until 2022.