COLOUR

Lifted mulberry, spice, and subtle mint. 

NOSE

Lifted perfumes with plum and fruit tingle flavours, and a touch of tobacco. 

PALATE

Big, rich, vibrant, and fresh with generous mid palate fruit sweetness and lingering soft dry dusty tannins. 

WINEMAKING

Harvested in the cool of the early morning, the fruit was gently destemmed and inoculated with a cultured yeast strain and fermented in static fermenters. Fermentation temperatures ranged between 22-28 degrees Celsius and was pumped over twice daily until down to 4.0 Be, when the pump overs were reduced. At completion of primary fermentation, the wine was left to macerate on skins for five days before being pressed through a gentle membrane press. The wine was matured on French oak for eleven months before being fined, cross flow filtered, and bottled. 

FOOD PAIRING

Chicken, pasta, pizza. 

Read Full Tasting Notes