Winemaking: The fruit was harvested at the beginning of April. It was crushed and cold soaked in open top fermenters for five days prior to fermentation and had daily pumpovers to get optimal extraction of colour, flavour and tannins. The wine was left on skins for five days post ferment as extended maceration. This was then transferred to oak to mature.
Winemakers Tasting Notes: This wine is bright, vibrant and lifted in lively bramble and black beans. Leather, spice and some rustic notes haunt the aroma. The palate is abundant in bright forest berry fruits coupled with dense black fruits. The palate is rich full and coats the mouth with amazing mid palate and elegant balanced succulent tannins on the finish. A balanced and rich wine that will continue to surprise as it gracefully ages, although we suggest you drink it now.