Bohemian · Wild · Earthy · Spiced · Rare
The Story: Bohemian. It is — perhaps you are too? This bold red took its own path. Whole berries were chilled and cold-soaked for ten days, allowing the stronger wild yeasts to stir.
A fully wild, open-vessel fermentation followed, hand-plunged day and night to guide the ferment gently along. Whilst still active, the wine was transferred into Hungarian oak hogsheads, joined by the basket pressings from the marc that layered depth and character.
The result: dense purple hues, classic dark plum and spice, with earthy, mushroom-like undertones. A fully wild fermentation of a red this size is rare; my role was only to nurture, not to tame.
A further, and final, 30 cases have been released after 2.5 years brooding in the cellar. Drink now if you dare, or hide it away to rediscover in the future.
Perfect With: Hoisin beef, mushroom stroganoff, or richly spiced vegetarian dishes. Serve at 16–20°C, ideally decanted to let it breathe.
