The grapes were hand harvested from a selection of the higher vineyards. Blocks with a high acidity and low pH were selected to withstand the way in which the wine is made. The wine underwent a long, cool fermentation and was left to mature on its fine lees for 9 months in stainless steel tanks. There was no sulphur added at crush, no settling and there was minimal winemaking interference.
Deep ruby red in appearance, the wine is elegant with subtle oak integration. The palate is energetic and is backed up by intense dark red fruit that follows with a long flavourful finish.
Drink now but this wine is made to age for 5 to 10 years.
Each parcel is carefully identified and blocks are split into multiple portions in order to harvest at the utmost perfect ripeness. The grapes are then bunch and berry sorted to ensure that only the healthiest ripe berries are selected. Malo-lactic fermentation takes place in 50 % new French oak barrels after alcoholic fermentation. The wine is then aged for 12 months before blending and bottling.
Alcohol: 14.40% vol
Residual Sugar: 2.5g/l
Total Acid: 5.6g/l