Fruit from a single vineyard was fermented in 5 tonne open fermenters for 11 days and then matured in a combination of new and aged American oak hogsheads for 18 months to add to the complexity and finesse. Aromas of dark plum and chocolate combine perfectly with flavours of blackberry and liquorice, producing a balanced full bodied wine with structure and length.
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Fruit from a single vineyard was fermented in 5 tonne open fermenters for 11 days and then matured in a combination of new and aged American oak hogsheads for 18 months to add to the complexity and finesse. Aromas of dark plum and chocolate combine perfectly with flavours of blackberry and liquorice, producing a balanced full bodied wine with structure and length.
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