All grapes were hand picked in small lug boxes pre cooled to 5°and sorted twice before a pure yeast culture was inoculated. The juice was pumped over the skins 3-5 times per day for 5 days. Once fermentation was complete, the wine was drained of the primary lees and transferred to a resting tank. Malolactic fermentation and a brief settling period preceded the wine to a combination of 225 litre barrels of French oak (25% first fill the rest second third and fourth fill.) The wine spent between 12- 14 months in barrel before bottling and labelling.
Appearance: Dark plum colour
Bouquet & Palate: Blackberries, plum spicy hints and cedar against a cigar box background. The wine is well balanced with mouth filling fruit, elegant oak flavours and silky tannins.