Peach, coffee and vanilla notes with toasty oak spice. Complex and full bodied with stone fruit, spice and coffee.
The fruit was lightly pressed, eliminating any skin phenolics. After settling, the juice was inoculated with a selected yeast strain and fermentation was carried out in 100 per cent new French oak barriques. The wine then went through malolactic fermentation, followed by ten months ageing on yeast lees with regular stirring. Once completed the best barrels were selected for this blend and it was lightly fined, stabilised and prepared for bottling.