It’s the red stablemate of the La Beryl Blanc. In this case, it’s shiraz grapes that are handpicked and laid out on straw-lined racks in a shed rigged up with large fans to help air-dry the berries. After about a month the grapes have shrivelled up, leaving raisin-like berries. Only a single barrel of a sweet, intensely flavoured wine is made after a light pressing and natural fermentation in old French oak barrels. The La Beryl Rouge, with its distinctive aromas and flavours of ripe plums and coffee, is made less sweet than the La Beryl Blanc.
WINE ANALYSIS:
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