2014 Trevillian Red Wine
Dark and Inky in color with purple hues, showing a lot of density in the glass. The nose begins with sweet dark fruits like currant and blue berries. Slightly grapey, the aromas are very typical of the Chambourcin grape. After exposure to air, secondary tones of pepper, truffles and leather start to come through with smoky charred accents from the oak.
Initially the palate is sharp with a vibrant acidity and tones oak and grape tannins that cover up the more complex fruit notes. With some aeration, the dark fruit tones start to come through complimented by black pepper, earthy and smoky flavors. The palate is really tight at the moment and will require some time in the bottle to fully flesh out. Feel free to forget this wine for a few years in the cellar. Ageing potential is estimated at 6-8 years from time of bottling.
Each parcel was picked and ultimately vinified separately prior to blending. The Chambourcin was harvested late September, with only 50% of the fruit de-stemmed with the remaining fruit added to the tank as whole clusters. Some of the stems were added into the tank as well with the intention of extracting some additional tannins. The wine was pumped over twice daily with fermentation completing in 14 days after which the wine was run off and the skins pressed. The press wine was added to the free run wine, and barreled down to 500L Hungarian Oak for maturation. Secondary fermentation started naturally and was completed in early April. Both the Touriga and Syrah grapes were sorted after de-stemming and fermented in open top tanks for 2 weeks with daily punch downs of the cap. After fermentation, press wine was added to the free run wine and then barreled down to 500L Hungarian oak. All of the barrels are three years old. The wine was blended in early July and bottled July 10th after a light filtration to remove any unwanted yeast and sediment.