Grapes were destemmed to open top fermenter and cold soaked for 3 days prior to yeast inoculation. On completion of primary fermentation wine was air bag pressed to tank to undergo malolactic fermentation then racked to barriques and aged in barrel for 6 months, including 15% new oak.

Tasting Notes

Appearance: Bright plum

Aroma: Bright juicy strawberries & cherries, and hints of rhubarb give way to mild spices and subdued savoury notes.

Palate: Medium bodied with up front fruit characters backed up with distinctive savoury notes and a hint of spice.

Food Match: Braised duck, pork terrine, antipasto 

Cellaring: 5-10 years