An elegant full taste with silky tannins, concentrated sweet fruit with hints of cinnamon that lingers on the after-taste.
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 its juice was drained to concentrate the body, flavour and aroma compounds of the final product. The wine was then 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 new and second fill, tight grained medium toasted French oak barrels for 14 months.