– How grapes were handled:
– Fermentation / Yeast Type / Vessel: The hand-picked grapes were fermented in upright fermenters
with the aid of selected yeast strains. Temperature was maintained at 24 o C-26 o C. A combination of
pump-overs and rack and returns were used during fermentation. The wine spent 18 days on skins.
– Fermentation Management:
– Reasons for this choice:
– Ageing – barrels / size / time: Matured for 15 months in French oak, 22% new.
Dark in colour with a red rim. Complex flavours and aromas of blackberries and dark cherries, spice and dark chocolate. You will also find hints of fresh herbaceous notes, along with tobacco. The palate is well structured with fine oak integration and a lingering finish. Age-worthy for up to 10 years.