Though inspired by the ‘Amarone’ wines from Valpolicella, ‘White Boar’ is a different
beast altogether. Rather than harvesting the grapes and drying them on racks, the canes are cut once the desired flavour spectrum has developed, which allows the fruit to dry and then concentrate on the vine. After approximately two weeks of this process, the grapes are hand picked before being gently guided through a slow fermentation. Old, larger format oak is used almost exclusively in the maturation process. These vine concentrated wines are made as a blending component for the single vineyard Battle of Bosworth red wines, but fortunately in 2007 we had enough for this very small bottling of the ‘White Boar’.

A complex nose of fresh meat, ripe dark fruit and freshly turned earth on the nose – with a little ‘Old Jamaica’ - this nose develops with time in the glass to show fresh licorice. The palate is full and silky, with ripe, mature soft tannins and finishes with the most extraordinary length.