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 with lively red berry fruits. Leather and farmyard notes coupled with hints of tobacco leaf and subtle white spices linger in the background to form a very complex and seductive nose. The palate is rich and full of dense black cherry fruit and ripe mulberries. A fine and savory tannin lines the wine and the acidity props the wine up giving amazing length and power. This is a wine of amazing poise that will continue to age over the next 3 to 5 years.