The Italian Amarone style of wine has been our enduring inspiration for the White Boar over the past decade and more. Inspired by, but in no way a copy ; we use Shiraz and Cabernet and not Rondinella, Corvina and Mollinara which are the indigenous varieties used to make Amarone. We cordon cut our vines and then dry and concentrate the grapes on the vine as opposed to harvesting them and drying on racks as they do in Italy. After about 10-12 days drying on the vine, we pick and crush and ferment the grapes, before maturation in big old oak barrels before bottling and further maturation.
Dark red fruits, leather, allspice, liquorice on the nose, with a full, soft palate and soft tannins combined with enormous length and persistence.