Lifted mulberry, red plum and berries with soft vanilla hints.
Unctous and juicy black fruits, generous but soft with lashings of vanilla
oak.
winemaking
Crushed cool for fermentation to static fermenters for eight days, peak
temperature 28 degrees Celsius. Drained and pressed to French oak for
maturation.
food pairing
Crumbed lamb cutlets with caramelised onions and red wine jus.
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