A delicate red wine bursting with aromas and flavours of red cherries and smoky notes, accented by hints of dark chocolate. The fine tannins and balanced acidity provide an elegant structure and silky finish.
Spring frosts in late April and early May slightly reduced the crop for some of Hattingley’s vineyard sites. They then saw an almost perfect growing season with ideal weather conditions throughout unseasonably warm weather from late spring and into summer, a few days of rain in August and a mini heatwave in September, led to the earliest harvest in their history with little disease pressure and great, clean fruit, bursting with flavours and superb levels of ripeness. The drier than average season meant that bunch weight were smaller, so the overall yield was lower than 2018 and 2019. The grapes were handpicked and carefully destemmed. After a four day cold soak at 4°C to extract colour, body and flavour, fermentation took place at temperatures between 25°C and 30°C for eight days, with gentle punch downs twice a day. The wine was then pressed off the skins and transferred into old French oak barrels for malolactic fermentation. This softens the acidity and tannins to allow integration of complex oak flavours. It spent 12 months ageing in old oak barrels before being filtered and bottled.
Hattingley Valley uses the latest technology and equipment from continental Europe, has sophisticated waste disposal facilities and was the first UK winery to adopt solar power. The vines are nurtured throughout the growing year with an environmentally-sensitive approach to viticulture ensuring optimum ripeness, yield and quality of fruit.