VINIFICATION

Handpicked and destemmed with 15% left as whole bunch, tipped into 3 tonne open fermenters and left to cold soak for 2 days. Inoculation was added and hand plunged twice a day for twelve days then pressed to tank. After pressing, the wine was transferred to French oak with 20% new to allow malolactic fermentation to occur, once completed the wine was sulphured and allowed to mature in oak for 10 months. The wine was then carefully racked from oak to tank, final bench trials - and sterile filtered for bottling.

STYLE

Mid to light ruby garnet with a light garnet hue.

The aroma opens immediately with dark cherry and wild strawberry with a hint of currant leaf, graphite, and anise. The nose in abundant and varietal with background hints of plum and nutmeg.

Soft and full on entry, with brooding dark cherry and a hint of cranberry adding depth of flavour. Full textured with firm but rounded tannins on supple acidity giving a long and structured finish. A hint of background oak offering support.

IDEAL SERVING TEMPERATURE

16-18 degree Celsius

CELLARING POTENTIAL

Drink 2024 - 2028

FOOD MATCH

Charcuterie board