Things got very ‘Black Sheep’ back in 2018 as we decided to call in the help of our 1920’s currant drying racks and emulate a style of production known as Amarone. Hand harvested clusters of grapes were laid out on the racks and left to dry over two weeks, concentrating both the flavour and sugar. This component was later blended back with wine from the same vineyard made more conventionally to achieve a wine with added layers of depth and intrigue to the perfumed and elegant fruit we associate with the Black Sheep Block.
Baker’s cinnamon, sourdough, white pepper, and violets. Peppery palate with plums, rosehip, and cardamom.
Black olives, dark earth, sweet French oak and leaf tobacco mix with apple skin, red berries, and sourdough. Medium weight, salivatingly crunchy, massively satisfying.
Tender cuts of beef and game, rocket roast-walnut and baby spinach salad with loads of olive oil.