Each of the different parcels were picked on their merit. Fermentation started after 2-3 days and continued for 4-5 days. The cap was plunged 2-3 times a day to extract colour and tannin from the skins. The wine was then pressed and settled before being placed into French oak barriques, where malolactic fermentation took place, prior to filtration and bottling.
Enticing warmer season aromas of ripe plum, red cherry and Christmas cake spice. Dried fruit aromas build with some savoury notes after the wine has been opened for several hours. The aromas are continued on the palate accompanied by the softness of silky tannins, fine acidity and spiced fruit cake characters, matched with clove and ripe plum. The finish lingers with natural acidity giving freshness.
