The grapes were hand picked into six very distinct lots and fermented separately. 35% whole bunch on average for texture and extraction of more tannin. Indigenous yeast was used to ferment the wines to dryness the wines were handÂ plunged three times a day.
The wines spent a total of 29 days on skins on average, to extract structure, colour,aromatiCellar Selection and finesse. The wines were then gently drained and pressed to 225 litre French oak barriques of which around 35% were new 3 year air dried French oak andÂ the remainder one and two years older. The wines then rEstateed and matured for tenÂ months on yeast lees.
100% malolactic fermentation naturally occurred in spring. The wines were thenÂ racked and blended before undergoing minimal fining and minimal filtration.
TASTING NOTESÂ :
Dark Ruby red.
Rich and vibrant with blackberry, red currant and spicy dried herb aromatiCellar Selection.
A warm rich palate with multidimensional brooding dark flavours, underpinnedÂ by layers of texture.