$24.80
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Each parcel of fruit was picked and fermented separately to allow for tailored blending prior to bottling. The ferments were carried out in stainless steel open fermenters with gentle pump overs and plunging for cap management. After 10-14 days on skins, wines were basket pressed to stainless steel tanks to complete alcoholic fermentation. Post primary fermentation, wines were racked to French oak (10% new oak) for maturation and malolactic fermentation.
Tobacco and cedar on the nose with a hint of violet. The palate show juicy black cherry with black pepper spice and fine chocolatey tannins giving the wine a lovely persistence
