2017 Rabelais

87% Cabernet Sauvignon and 13% Verdot planted in 2002 and 2003 on Hutton decomposed granite. Yields were respectively 5.8 and 9 t/ha. Destalked, hand-sorted, crushed, pumped into tank, cold soak for two days, and pumped over twice a day for five days. After fermentation the wine is left on the skins for two days before pressing, before being racked to barrel for malo. Aged for 20 months in 100% new 225-litre French oak barrels. TA 6.2 g/l, RS 2 g/l. Quite a price difference! Glowing garnet. Very savoury – almost tobacco-leaf? – nose. Correct with a dry finish. Can't really see the Petit Verdot seasoning. Definitely needs food and is still quite young and unyielding. Decanting recommended for now. Nice fresh minty note and some undertow. (JR)