Brick red in color. On the nose rich notes of crushed strawberry and bramble are in evidence. In the mouth spicy notes of cinnamon are accompanied by a hint of cedar and red cherry. A well-integrated oak backbone is backed-up by abundant, well-rounded tannins lending to excellent length and structure.
On arrival at the winery, all grapes were de-stemmed and crushed to open-top tanks. It was warm and inoculated with selected yeasts (Assmanhaussen and RC212) and fermented during 10 days with temperatures peaking at 32ºC/90ºF. During fermentation, the vats were hand-plunged twice daily in order to extract the ideal amount of tannin and color. Following the completion of fermentation, the wine was drained off (after a total maceration time of 9 days) and put into the barrel. The wine was aged for a total of 6 months in second use French oak barrels before being bottled with minimal filtration.