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 is a wine of intense and haunting aromas. Lifted scents of rose petals with underlying notes of rusty iron and dense forest undergrowth fill the bouquet. Subtle tar and violets also linger on the nose. The palate is rich and robust, dominant in tar and black fruits. The tannins, the most defining feature of this wine, are long and savory giving the wine length and definition. Bright acidity and rich fruit make this an amazing wine to drink now but also has the potential to age for 5 to 7 more years under careful cellaring.