$69.99
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Fermentation is split into different portions, with 20% of the fruit cold soaked for 4 days before fermentation, 20% is left as whole bunches and the remainder crushed and fermented naturally with a total time of 2 weeks on skins. The wine is then pressed and matured in oak for 11 months before bottling.
Showing aromatics of sour cherry, red berries and hints of cardamom spice. The red berry fruit carries through onto the palate where fine grain tannins and natural acidity combine with earthy undertones to develop a balanced palate with a lingering finish.
