Vinification
Hand picked fruit was destemmed into an open fermenter and allowed to cold soak for 7 days at which point natural fermentation was obvious. The ferment was allowed to warm up, rising to a peak of 30C near the end of fermentation, prior to a 10 day soak on skins post fermentation.
Maturation
The wine was pressed to French oak barriques (40% new) for maturation and natural malolactic fermentation. In January the wine was racked to 4 year old French oak for a further 4 months maturation. The wine was transferred out of oak in late May for settling before bottling unfi ned and unfi ltered in July.
Aroma
Cherries, red and dark berry fruits abound with hints of violets and plum.
Palate
Vinification
Hand picked fruit was destemmed into an open fermenter and allowed to cold soak for 7 days at which point natural fermentation was obvious. The ferment was allowed to warm up, rising to a peak of 30C near the end of fermentation, prior to a 10 day soak on skins post fermentation.
