On the nose, fresh and forward, lively red fruit backed by good depth - true claret typicity, youthful but unmistakable. On the palate, round medium-bodied, perfectly balanced flavours of youthful red fruit with claret backbone, easily enjoyable on its own or with food.
For our 58 Guineas Everyday Claret we decided to go to Bordeaux to put together our own blend so that we could offer Independents and Restaurants a different and superior blend of claret for everyday drinking. Paul Boutinot drew on his extensive contacts to put together the initial 2008 vintage, not the most blessed vintage to draw from, but succeeded in putting together a claret which is very pure and linear with good typicity and texture in the mouth. In the old clubs of London, it might have been called luncheon claret, i.e. a glass of claret which could be savoured on its own or with a light lunch. By contrast the 2009 vintage has produced wines with remarkable ripeness and greater depth and in early July, Kim Tidy put together the follow-on 2009 vintage which we will be shipping pre-Christmas 2010.
In the Vineyard
From grapes grown on clay/limestone hillsides.
In the Winery
Grapes are vinified 'traditionally' in temperature controlled stainless tanks at between 28 and 30 degrees respectively for about 15 days with a 7 day maceration, resulting in youthful colour and intensity.
Vintage 2010: Sommelier Wine Awards 2012 - Gold & Food Match
Grapes: Merlot 70%, Cabernet Sauv 25%, Cabernet Franc 5%