Description
WINEMAKING / MATURATION
Fermentation took place in open top concrete fermenters at 280C. The floating skins were punched down mechanically every 2 hours during fermentation. The juice was drawn off the skin after 3 - 5 days. After malolactic fermentation the wine was matured for 12 months in 2nd and 3rd fill 225L French Nevers oak barrels.
TASTING NOTES
Bright ruby colour with a prominent nose of vanilla, ripe cassis, black cherries and hint of bell pepper. The palate is packed with juicy red fruit, a hint of meatiness and tomato cocktail. The wine is rounded off with satisfying, grippy and refreshing finish.
Cellar 5 to 7 years from vintage
