Medium red in colour with red berry fruit, toasted oak and vanilla aromas. Midweight on the palate with dark fruit flavours and soft tannins.
Grapes underwent a short cold soak, and were fermented in stainless steel with a temperature-controlled maceration. Gently pressed, with malo-lactic fermentation completed in barrel. Each of the varieties were vinified separately and then combined after they were aged for eight months in barrel.
Cooperage: French and American Oak
Residual Sugar: 4.0g/l (sugar code = 0)
Total Acidity: 5.5g/l
Merlot 52% and Pinot Noir 48%
Drinking best between 2013 and 2016.
June 1, 2013
Winery, select restaurants