Silica gravels around Alexandra provided the stunning fruit for this wine. Intense canopy management and a cooler than usual season allowed the rich flavours to develop slowly.
The grapes were destemmed with minimal crushing and cold soaked to emphasise the bright fruit flavours.
Fermentation occurred on the skins with pumping over three times a day to ensure desirable extraction of flavours and colour.
The wine was pressed off the skins towards the end of fermentation then underwent malolactic fermentation in tank.
Most of the wine was then transferred to French Oak for richness and complexity, while a small portion remained in stainless steel to provide lifted fruit characters.
- Region: Central Otago
- Colour: Deep garnet red.
- Nose: Dark berry fruit aromas complemented with spice and earthy tones.
- Palate: This beautifully structured palate has rich fruit character and luscious fruit sweetness.