Ripe boysenberries and blackcurrants with notes of dark chocolate, spice and toasted oak. Great concentration and intensity with lots of ripe dark fruits flavours, and undertones of fresh ground coffee and warmed spice. Good palate weight with well-balanced acidity, fine silky tannin and a clean lingering finish.
At the winery each batch (or vineyard) was held cold for five days prior to fermentation. Cultured yeasts were used for the primary alcoholic fermentation during which the fermenting must was hand plunged six times daily and then up to eight times daily during the height of fermentation. When dry each batch was pressed to tank, settled and then racked off gross lees to either stainless steel tanks or a mixture of new and older seasoned French oak. The wine underwent 100 per cent malolactic fermentation before being blended and gently prepared for bottling.