The wine is fermented on skins for seven days before pressing. Cap management is via a combination of fermenter types ranging from Potter style tanks to open top concrete. After ferment, the wines are matured in a combination of used oak barrels for approximately 6-9 months. The wines are blended, fined and filtered prior to bottling.
Dark cherries and plum aromas, intergrade with classy oak and a hint of oak spice. The palate is bold and rich, with structured tannin balanced across with characters of chocolate and dark cherries providing a luscious finish.
Enjoy with smoked beef brisket and crispy fries.
Alc/Vol: 13.5%, pH: 3.47, T.A: 6.11, Sugar: 13.35 g/l, V A: 0.33 g/l