Deep red/purple in colour, the nose of this wine is filled with aromas of dark fruits, cocoa, vanilla, wood-smoke and cinnamon. Full bodied with great texture and a lengthy finish.
De-stemmed but minimally crushed, the grapes underwent a short cold-soak before undergoing a traditional red wine fermentation using both “rack & return” and pumpovers twice daily. The wine was drained and pressed using a traditional wooden basket press. Racked off coarse solids into barrel, the wine spent eighteen months in barrel without racking or stirring, and underwent a full malo-lactic fermentation. Select barrels were chosen for this wine through a series of blind tastings, then taken off their lees and allowed to integrate together for a short period before being bottled under premium natural cork.
Cooperage: French and American oak barrels
Alcohol Content: 13.5%
Residual Sugar: 3.0g/l (sugar code = 0)
Total Acidity: 5.5g/l
Drinking best between 2013 and 2017.
December 1, 2012
Winery, select restaurants, Vintages and online