Primary fruit aromas of plum, dark berries, nutmeg and mocha are complemented by vanillan oak characters. A full, rich palate with vibrant dark berry characters and overtones of mocha and spice. A well-balanced wine with great depth, length and persistence of flavour. The subtle oak characters add further complexity while the palate finishes with soft, lingering tannins.
Grapes are picked on both colour and flavour development, then crushed and fermented for 7-10 days at around 20 degrees. Small open top fermenters are used with hand pumping over and rack and returns to ensure optimum extraction of tannins and colour. The ferment is then softly pressed using an airbag press, so we do not extract the bitter tannin, producing a fruit driven style of wine.
Once pressed the wine is transferred into a combination of French and American oak where it undergoes natural malolactic fermentation. Following maturation the wine is blended and prepared for bottling.
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