Carefully handpicked, the fruit is gently de-stemmed to produce as many whole berries as possible. Cold soaked, then warmed gently, it goes through a wild fermentation. After peaking at a top temperature of 29⁰C, it is hand plunged two to four times per day to keep the skins in contact with the fermenting juice. The wine is then cooled by itself, where it is left to macerate on skins for another 7 days. This helps to soften the wine ensuring optimum flavour and integrated tannin extraction. The wine is then drained off skins, left to settle before it’s racked to 100% new French oak puncheons. It is then left to age for 12 months with natural malolactic fermentation occurring.
Expect black cherries, black doris plums and a smokey maple savoury character on the nose. The ripe and sumptuous concentrated fruit is supported by subtle notes of oak. The wine finishes very smoothly with refined ripe, light tannins providing structure and a smooth silky long flavourful finish. A great wine on a cold winter’s day or matched with red meats, especially gamey food.