AROMA
Lifted perfume of ripe plum, rhubarb and a spiced berry compote.
PALATE
Medium-bodied with baked spices mingling with the dark fruits and additional flavours of tobacco leaf and cedar.
VINIFICATION
The fruit was destemmed and cooled to fermenter where it was left to cold soak. It was then seeded and fermented at 28 degrees with gentle pump overs during fermentation. Once primary ferment was complete, the wine was left on skins for 25 days and pressed off to tank. Filtered and minor fining prior to bottling.
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