Winemaking
20% of the grapes were left to dry on 10 kg drying racks for 6 weeks and 5 days in the traditional Amarone manner to concentrate flavour. The fruit for Jester was fermented on skins for 6 days at cool temperatures to enhance the pure fruit berry fruit. The wine was then pressed and underwent partial barrel fermentation. Natural malolactic fermentation occurred before the wine was racked.

Tasting Note
Lifted peppery spice leads into an herbaceous mix of blackberries, currants and cloves. The partial Amarone method produces hints of liquorice, tar and leather whilst remaining fresh and vibrant. The youthful tannin structure will evolve over the next few years to become soft, supple and smooth.

Cellaring
Aged in 2-4 year old French oak for 9 months.