Description
"Handpicked, hand sorted and gently destemmed (with 25% whole bunches) into a traditional French oak open fermenter. Following a 3-4 day soaking the fermentation proceeded, peaking in temperature at 32ºC. The wine was pressed off skins after 14 days into tight grain French oak 500L puncheons for malolactic fermentation and maturation. It remained in oak for 11 months. Dark forest berries, black cherry and Asian spice dominate the aromas. The palate is concentrated and deeply saturated with dark berry fruit and a fine silky texture. This wine has great intensity, persistence and a long powerful finish. Cellar for 8 – 12 years." - Winemaker Note
