There aren’t many times I can think of when adding a lighter colour leads to a darker one but the Jekyll is just that kind of paradox. By co-fermenting the varieties the Viognier skins help the colour molecules to form more stable complexes, and thereby create a darker colour. There are other interesting changes too that modulate and intensify flavour. It just isn’t possible to replicate this by adding white wine to red at the end of the process.
Charges out of the glass. The heady lift of a harvester’s basket filled to the brim with ripe red cherries. Sweet and meaty.
It’s a big punchy palate too – like a bouncer wearing a velour tracksuit; soft but brawny. Beyond velour there’s wafts of denim and leather, rosehip and red liquorice. A light tap of oak, to match the large slap of fruit carries it home to a tremendous and lasting finish.
Classic Coq Au Vin served with heavily buttered mashed potatoes