A full-bodied, smooth wine with grippy tannins and hints of cinnamon, cedar wood and sweet spice.
Hand-picked in 500kg fruit bins, the grapes were handled with minimum intervention and de-stemmed over a sorting table into 15 ton fermenters. The must was left overnight and then 10-15% of the juice was drained to concentrate the body, flavour and aroma compounds of the final product. The wine was fermented with a preferred yeast strain and continuous timer-regular pump-over cycles, in combination with compressed air, were used to extract maximum fruit, colour and tannin. The wine was then matured in a combination of new and second fill, extra tight grained French oak barrels 14 months, with a small portion of American oak used.