Senior Winemaker Hamish Clark, Red Winemaker Kyle Thompson
Deep ruby red.
Dark and aromatic with notes of ripe purple boysenberry and exotic spice.
Full and robust with flavours of dense dark boysenberry and spice combined with dark cocoa notes and a toasted oak finish.
Perfect for drinking immediately this wine will continue to develop and delight for at least five years from vintage date.
The fruit was held cold for four days prior to ferment to help extract maximum flavour and to enhance colour stability. It was inoculated to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to four times daily.