The grapes were harvested ripe at 25°B. Only the best bunches were selected in the vineyard and transported to the cellar in crates. The grapes were destemmed and the berries were hand-sorted and transferred to large wooden vats (open fermentors). Punch downs were done 3 times a day, mixing the skins for optimum flavour and colour extraction. The wine was basket-pressed and allowed to complete malolactic fermentation in 225l French and American barrels. The wine was racked and then matured in French barrels (45% new oak) for 19 months. The best barrels were selected, blended and bottled.
An intense dark red in the glass, with notes of mulberry, liquorice and a hint of nutmeg on the nose. The palate is complex with dark fruits, savoury spices and velvety tannins. Drinks well now and can be cellared for another 8- 10 years
|Wine of Origin||