WINEMAKING Once harvested, the fruit was quickly transferred to the winery and de-stemmed. Primary fermentation was carried out in stainless steel fermenters then the grapes were pressed using a pneumatic bag press with all pressings returned to add weight and texture to the wine. The wine was then transferred to 10% French oak and the remainder in water bent American oak barrels for secondary, malolactic fermentation. The wine was matured in American oak for twelve months followed by fining, minimal filtration and then bottling.
TASTING NOTE Nose: The wine has a seductive, lifted aroma characterized by plum, blackcurrant and dark cherry fruits along with subtle chocolate and a touch of oak derived spice. Palate: Rich, luscious and round with intense, perfectly ripened fruit characters. Mocha coffee and subtle spice characters complement generous fruit flavors of plum and blackberry. The wine is medium to full-bodied with a soft mid-palate and supple tannins. It has a well balanced structure with great texture, good length and lashings of fruit on the finish.