A full-bodied wine that boasts sweet ripe fruit and velvety tannins with cedar wood that lingers on after taste.
The grapes were hand-picked in 500kg fruit bins and handled with minimum intervention. De-stemming took place over a sorting table into 1 ton and 15 ton fermenters. The must was left overnight and drained of 10 - 15% of its juice to concentrate body, flavour and aroma compounds on the final product. The fermentation was started with a preferred yeast strain. Continuous timerregulated pump-over cycles, in combination with compressed air and regular manual punch downs on the smaller bins, were used to extract maximum fruit, tannin and colour. The wine was matured in a combination of new and second fill extra tight grained French oak barrels for 14 months.