Description
"Hand-harvested fruit was ambient-soaked for four to five days before fermentation began. Gentle, selective timing of handplunging and pump overs during fermentation helped to extract the delicate skin and seed tannins. Approximately 15% whole-bunch clusters were included in some of the ferments. After fermentation we tasted the wines frequently to assess the tannin development prior to transfer to barrel where maturation took place for 15 months in French oak. Vegan friendly.
TASTING NOTES - Concentrated notes of black doris plum, star anise and spice combine with classic Central Otago dark fruits. Framed beautifuly by an earthy savouriness and mineral edged acidity, this wine is complemented with fine oak and fruit tannin. Great concentration, complex flavour structure with a long lingering finish." - Winemaker Note
