Grapes underwent a meticulous dual sorting process in the winery, once by machine using camera ‘eyes’ to reject less than perfect grapes, and once by hand. Only perfect berries made the final cut for this wine. Fruit underwent cold soaking for five days at 10°C to extract aroma and colour, before fermentation in temperature-controlled stainless steel tanks for 12-15 days at 26-29°C. After malolactic conversion, the wine was aged in French oak barrels, 80% new and 20% third use, for 18 months before bottling.
This wine is a deep red in colour with purple hues. On the nose are intense aromas of ripe black fruits such as blueberry and blackberry, accompanied by notes of leather, black pepper and sweet spices. The French oak is very well-integrated and displays notes of tobacco, vanilla and toast. This wine is well-balanced, complex and elegant, with round tannins, tremendous structure, and a long and pleasing finish.
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