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The fruit was machine harvested in the cool of night to retain flavour and freshness. Fermented in static fermenters for ten days the wine was gently pressed off skins, to complete alcoholic fermentation in stainless steel tank. The wine was then racked and inoculated for malolactic fermentation. Following malolactic fermentation, the wine spent 10 months maturation on oak before select parcels were blended and prepared for bottling.
Full flavoured, round with lots of cassis and dark plum and a hint of cigar box. The palate is well balanced with soft tannins and a touch of oak to give complexity.
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