Fruit was picked at optimum maturity and fermented
dry on the skins at 25 degrees Celsius in open
fermenters with regular punch downs. Full malolactic
fermentation was allowed in new French barrels after
which the wine was racked and SO2 added to the same
barrels and aged and matured for 18 months.
This wine is packed with blackberry, cassis and nutty
notes, leading to a long complex finish. Beautifully
balanced with soft silky tannis.