Bohemian. It is, perhaps you are too? Whole berries were chilled and cold soaked for ten days allowing stronger wild yeasts to activate. Fully wild, open-vessel fermentation continued for several days with regular hand plunging day and night. Whilst still active the wine was transferred to Hungarian oak hogshead barrels joined by the basket pressings from the marc. Dense deep purple hues and classic dark plum and spice, with earthy, 'shroomy undertones. 30 cases have been released early, the remainder still sleeping in the winery. Drink now if you dare, otherwise, hide to rediscover from 2028 onwards.
Best enjoyed: Pair now with hoisin beef or a mushroom stroganoff. Serve between 15 and 18 degrees.
