All grapes were hand picked and sorted before a pure yeast culture, BM 45, was inoculated. The juice was pumped over the skins 3-5 times per day for 5 days. Once fermentation was complete, the wine was drained of the primary lees and transferred to a resting tank. Malolactic fermentation and a brief settling period preceded the wine to a combination of 225 litre of French oak for 12 months.
Concentration of dark fruits, black and red berries. Spicy sweet undertones of cinnamon and banana on the nose. Balanced oak on the palate supports ripe juicy plum and fruit concentration with spicy smooth finish