Ruby red colour with redcurrant, cinnamon spice, and vanilla pod aromas. Medium-bodied with supple tannins and berry fruit with a lingering well-balanced finish.
The grapes were harvested at 25 degrees balling, destalked and gently crushed into stainless steel tanks. Pump-overs were done up to three times a day. After fermentation the wine was racked into barrels for malolactic fermentation. The wine was matured for 14 months in French oak barrels of which 15% was new oak.
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