The fruit was crushed and destemmed directly to poen top fermenters. Fermented with indigenous yeast and hand plunged twice daily. Pressed out after 10 days on skins and filled to a combination of 30% new and seasoned French oak. Matured on lees for 18 months prior to blending, filtration and bottling.
Vibrant varietal characters of black fruit, choc-mint and liquorice. The palate has beautiful fie grain tannins that create a lovely even and balanced structure.