On the nose, a great varietal expression with plum, red cherry and exotic black tea aromas. The palate is generous in fruit and body, complimented with earthy and leathery flavours blending with fruits such as plum and raspberry. Medium bodied with a long, pleasant finish.
A combination of hand and some machine picking during the night and early hours with the aim of preserving the freshness of the grapes and reducing oxidation.The grapes were 100% destemmed, crushed and the stems discarded. The must was pumped to a steel fermentation vessel; during fermentation, the open pump over method was used daily for the first 5 days then occasionally once analysis had shown sufficient extraction. The must fermented at 25-28°C. Pressing took place when the required amounts of colour, flavour and tannin had been extracted; the pressed wine was kept separate. Malolactic fermentation occurred naturally. Ageing was in mainly used French oak for 6 months.
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