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Product Notes
Deep dark fruits dominate the nose initially with blackberry compote and black plums and dark chocolate. Dark berries follow onto the palate with dried herbs, cassis and dark chocolate.
Grapes are picked at optimal ripeness and transported to the cellar and de-stemmed into the tanks. The wines spent between 7 and 14 days on the skins depending on the tannin structure, with three or four pump overs per day and then pressed to undergo malolactic fermentation in tank. After completion the wine was aged for18 months with various types of oak used; no new oak. Then blended and lightly filtered and bottled.
Food match: Barbecued Pork spare-ribs or grilled rib-eye steak
Alc:13.5%
RS:3.3
TA:5.1
PH:3.64
