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. 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. At 1˚B the wine was carefully racked into a tank while the skins were lightly pressed for gentle 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.
An intense deep red in colour, almost black to the rim, on the nose this wine displays an abundance of ripe dark fruit flavours on the nose of black cherries, plums and blackcurrants which also reflects the warm growing conditions of the summer in 2016. On the palate, it further shows the same attractive register of luscious juicy fruits that combine perfectly with the well-balanced use of French oak, adding hints of cigar box and cinnamon spice. Overall this leads to a fine and firm tannin structure that promises a wine with great ageing potential.