The grapes were harvested at 25 balling. They were then fermented in stainless steel tanks, with pump-overs taking place four times a day. The grapes were pressed and the wine was sent to 225-litre French oak barriques for malolactic fermentation and further ageing. New barrels were used for 30%, with the remainder maturing in second and third fill barrels to respect the integrity of the wine. Barrel aging lasted 20 months.
Distinctive white pepper aromas with violet and dark berry notes. A complex and well-balanced palate with blackberries, integrated oak flavours and a good acidity contributing to the mouthfeel and length of the wine.
|Wine of Origin||
Distinctive white pepper aromas with violet and dark berry notes.
Well-balanced palate with blackberries, integrated oak flavours.