The fruit was, destemmed, split and fell into traditional open fermenters, inoculated with rehydrated yeast culture and allowed to ferment for approximately 10 days. The ferment underwent five rack and returns to extract greater flavour and colour. The wine has been matured in American and French hogsheads for 24 months, resulting in exceptional structure and balance
Deep red brick
Mixed stewed berries with dark plum over tones, sweet spicy oak
Intense mixed berries, white pepper and spice. Balanced silky tannin structure.
|Cellar||long term 10-20 yrs|