Exotic, appealing and highly aromatic showing violet, spice and mixed dark fruit. Rich and layered with flavours of dark berries and a lovely velvety texture which melts into a rich aromatic spicy finish.
The fruit was held cold for four days prior to ferment to help extract maximum flavour and to enhance colour stability. The wine was inoculated to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to four times daily. When dry the young wine was pressed and then racked off gross lees to 30 per cent new French oak 70 per cent older French oak. The wine underwent malolactic fermentation while ageing in oak for 11months. It was then gently extracted from oak, blended, and carefully prepared for bottling.