The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity. At the winery the fruit was held cold for five days prior to fermentation to help extract maximum flavour and to enhance colour stability.
17.6 per cent of whole cluster were added to the fermentation to add a stems component to the mix. Specially selected cultured yeast were used to carry out the primary alcoholic fermentation, during which the fermenting must was hand plunged up to six times daily at the peak of fermentation. At dryness the wine was pressed, then racked off gross lees to a mixture of 35 per cent new French oak and older seasoned 225 litre oak barriques.
During maturation the barrels were regularly tasted until the right balance was achieved (ten months). During this time in oak, the young wine completed malolactic fermentation. The wine was then carefully extracted from oak, blended and prepared for bottling.
Dark garnet core with a purple rim.
Aromatic wild flowers mixed with dark ripe berries. cedar and subtle earthy notes.
Rich and concentrated flavours of sun warmed raspberries and cherries combine with wild flowers, spice and cedar. A fine cocoa powder like structure and a long lingering finish.
Perfect for drinking immediately this wine will continue to develop and surprise for at least another five years from vintage date.
Alcohol 13.5% v/v, Acidity 5.6g/litre, pH 3.57
An ideal match with lamb or roast pork belly.