2021 Konpira Maru Over and Over



Notes from Konpira Maru..:
Picked on the 5th of April, soaked on skins at 4C for 4 days with two light daily plunges then fermented at 22C for 3 weeks. Aged in 95% old french oak and 5% new Hungarian oak hogshead. A dense, dark fruit palate (esp blood plum and blueberry) with a central totem of tannin with a back palate hints of forest floor and porcini mushroom. Best enjoyed with black forest cake or rabbit ragu.

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