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The wine is named Bullnose after an early Morris Cowley car, which was nicknamed Bullnose due to its distinctive radiator. The bull emblem that appears on the wine label is drawn from the car’s radiator crest.
The individual lots were each destemmed and given a traditional warm-plunged fermentation. The resulting wines underwent extended maceration on skins before pressing and then a secondary malolactic fermentation. The separate wines were then run to a mixture of new and seasoned French oak barriques for 16 months’ maturation. During this time, they were regularly topped and racked, before blending and then bottling in November 2022.
Beef and Venison
Bullnose ’21 entices with a floral fragrance of lavender, violets and a dusting of cardamon and cinnamon developing on the palate into black cherry syrup, boysenberry and Turkish delight.
Grace notes of char, truffle and pink peppercorns appear in layer upon layer of velvet tannins that run from front to back in the wine – extending the mid-palate presence into a long, sustained finish of saturated and spiced red berries.
