Lifted aromatic black plum, with hints of olives, vanilla and floral notes. Full-bodied and weighty packed with juicy dark fruit, generous velvety tannins and clean acidity combining to provide great focus and length.
When the fruit had reached full physiological ripeness and maximum flavour maturity it was harvested. At the winery the fruit was cold soaked for five days prior to fermentation to help extract maximum flavor and colour. The two Dijon clones 114 and 667 were fermented separately with a 16 per cent whole cluster component. During the peak of fermentation the tanks were plunged up to eight times in a 24 hour period. At dryness the wine was pressed to tank then racked off gross lees to a mixture of 43 per cent new French oak and older seasoned 225 litre oak barriques. During maturation the barrels were regularly tasted until the right balance was achieved (ten months). During this time the young wine completed malolactic fermentation. The wine was then carefully extracted from oak, blended and prepared for bottling.