The warm Spring conditions led to a warmer than average Summer. Warm days and cool nights resulted in an intense ripening period, however fruit quality remained high and the concentration of flavours was abundant. Yields were good, and flavour profiles were not compromised by the warm, dry conditions during January.
The grapes were harvested once balance between fruit flavour, tannin ripeness and natural acidity had been achieved. The grapes were gently crushed into fermenters and a careful, temperature-controlled co-fermentation with a small percentage of viognier allowed the expression of intense vartietal and regional characteristics. The wine was pressed off the skins and aged in premium oak barriques for 18 months before being carefully blended, gently filtered and bottled.
COLOUR: Deep plum with a crimson hue. NOSE: Dark berry fruit, lifted spice and beautifully balanced white pepper nuances. PALATE: Subtle oak influence adds structure while firm tannins give the wine great length.