Harvest: Hand harvested in April.
Vinification: Fermented in 10,000 litre stainless steel tanks for 10 days at 25-28C controlled temperature, with selected yeasts. Extended skin maceration for additional 15 days. 100% malolactic fermentation. Aged in 225 Litre new French oak barrels for 18 months. The wine is blended and returns to barrels for 6 additional months.. Alc 14%, RS 3.2 g/l
Colour: Ruby red with deep amber gleams.
Serve: At room temperature to accompany roast red meats, rich pasta dishes and cheese.
Taste: Cherries, plums, strawberries and blackberries combine nicely with eucalyptus and menthol aromas. A fulfilling and soft palate with black pepper and bitter chocolate flavours create a well balanced wine, owner of a distinctive personality.