Winemaking: Picked at flavour ripeness, the grapes were in perfect condition on arrival at the winery where they were gently de-stemmed into open fermenters and allowed to rest for four days. Fifty percent of the must was inoculated with a selected yeast strain chosen to highlight the ripe fruit characters. The balance was allowed to ferment naturally over a period of seven days. All ferments were hand plunged four times daily until dryness. Gently pressed into100% French oak, 20% new, where Malolactic fermentation naturally occurred in spring time as the temperature warmed up. A small amount of Sulphur was added prior to bottling.
Aroma: Plum and black cherry fruits with earthy undertones.
Palate: Rich cherry and dark berry fruits fill the palate and carry through with some firmness. This is a wine of impressive structure thanks to assertive French oak including 20% new wood.