Deep dark red with purple core
Lifted notes of red jellies, blueberry, lavender & gentle accents of pepper with an intriging overlay of Morrocan Spice Temple.
Medium to full bodied in nature, gleaming with bright primary fruits of red berry & blueberry accents.Acid is bright and frames the fruit nicely giving good share and vibrancy to the palate. Floral accents of lavender and freshly cut flowers gives good palate complexity.Tannis are chalky in nature and provide great texture to frame the wine. The palate is very boyant with great length and persistence in flavour.
The grapes were crushed into and fermented in five, seven and 10 tonne open fermenters. During the peak of fermentation the batches received regular pump overs three times daily to extract colour, flavour and tannin. The average time on skins was 16 days. Once the parcels were dry, the fermenters were drained off and the skins pressed, with the pressings combined with the free run. After 24 hours the individual batches were racked to barrel where malolactic fermentation proceeded. The final blend was unfined and unfiltered prior to bottling.
Aged for 12 months in 6% new French puncheons and hogsheads and the remainder in one to six year old French and American oak.