Ripe blackberries, tobacco, cigar box and new leather with toasted oak. A complex mix of dark fruit with strong blackberry flavours, black plum and liquorice. A seamless texture reminiscent of dark chocolate works in harmony with a lightly spiced and toasty finish.
Grapes were de-stemmed into small stainless steel fermenters for a five-day cold soak to help maximise flavour and colour extraction. When fermentation commenced the wine was hand plunged and occasionally pumped over to gently extract flavour, colour and tannin. Following primary fermentation the young wine was kept in contact with skins and tasted daily until the right extraction and balance was achieved. Once pressed and settled the wine was then racked to seasoned French oak where it underwent secondary fermentation (malolactic fermentation). When the right balance was achieved after ageing on light lees the wine was fined, balanced and carefully prepared for bottling.