Colour: Medium to dark rubyBouquet: Ripe fruit with spicy, smoky undertones.Taste: A medium-bodied wine with a soft and languid mouth feel.
The winemaking (winemaker: Justin Corrans) The grapes were harvested by hand at 24º/25º Balling during February.
Part of the wine was fermented for four days on the skins to preserve fruitiness, 35 % of the grapes fermented until dryness on the skins to extract colour and to give the wine good structure. After Mollactic fermentation the wine is matured on a combination of French and American oak staves to add spice and complexity.
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