The fruit for the wine was carefully selected in the early morning and hand picked into lug boxes, which were then placed into a cold-room at 5˚C and left overnight. The bunches were then de-stemmed and crushed into open fermentation tanks and covered with CO2 to cold-soak for 12 hours for high extraction. The following day the juice was inoculated with yeast and alcoholic fermentation took place at 25˚C for the next 6 days, with regular punch-downs of 4 to 6 times per day around the tank to break the cake and push the skins to the bottom. At 1˚B the wine was carefully racked into a tank while the skins were lightly pressed forgentle juice extraction. The wine was then transferred into barrel for malolactic fermentation and thereafter aged for 18 months in 33% new, 33% 2nd-fill and 33% 3rd-fill French oak barrels.
The colour of this wine is a deep dense black, right to the rim. It is classically styled and shows of intense ripe plums and blackcurrant fruits on the nose with a gentle hint of mint neatly framed by the vanilla and cinnamon flavours evident from the French oak. On the palate it further displays an attractive register of luscious black juicy fruits and delicate spicy notes that combine well with the soft integrated tannins, leading to a long and satisfying finish and promising great ageing potential.