Red berries and dark cherry dominate the nose, firm mid palate tannins lead to pleasing acidity on the back.

All fruit is hand-picked in the morning and immediately de-stemmed with no crushing. Natural and cultured yeasts were used on different ferments. Pigage and delastage were used for cap management. Some ferments will undergo post maceration, depending on the tannin structure and the style of the wine. On completion of fermentation the wine was gently pressed and transferred to 30% new, 30% one year old and the balance in two and three year old oak, After 11 months of barrel maturation, the wine was assembled and bottled without filtration or fining.

Preservative 220 added

13.2% Alc.Vol

750ml