The grapes were picked by taste at optimum ripeness. A portion of the must was cold soaked for 3 – 5 days prior to fermentation to enhance colour and flavour extraction. Fermentation was conducted in stainless steel vats between 22-28°C before being pressed to 1-2year old oak. The wine was then matured in these small oak vessels for approximately 15 months before being individually selected for the final blend. Once blended the wine received a light protein fining to soften the palate and improve tannin structure.
Drink now or cellar 3-5 years.
Deep red with a red purple hue
This wine shows bright and perfumed red fruits with hints of pepper and a subtle savoury element. Oak maturation has further incorporated aromas of milk chocolate, coffee and vanilla spice.
The palate is rich and velvety with juicy ripe fruit flavours of plum and dark berries. The wine is balanced with a soft tannin structure and oak imparting a silky spice and smoky coffee, chocolate flavour.
Prosciutto wrapped pepper beef with garlic roast potatoes.