Description
"Harvested in the cool of the morning. 50% destemmed, 50% fermented as whole bunches. Wild fermented for 10 days on skins. Gently pressed to seasoned barriques for 12 months. Racked to large format cask for a further 12 months. Full and spontaneous malolactic fermentation. Nose of roasted nuts, spiced peaches and dried grass. Palate is oily, viscous, spicy, luscious, textured and chewy. Like caressing a crushed velvet couch in an apricot grove." - Winemaker Notes
