Dense black center with a deep ruby rim. Lashings of blackcurrant and mulberry with subtle hints of chocolate on the nose. The palate is textured and layered with white pepper and dark forest fruits.
ageing : Mature up to 8 years.
After a 3 day long cold soak, fermentation took place in open ferment tanks at 28° C with 4 - 6 punch downs daily. No acid adjustments. Before fermentation ended the wine was pressed gently up to 1.3 bar pressure. The end of the fermentation and Malolactic fermentation was done in small French Oak barrels. The wine was matured in barrel for a total maturation time of 18 months.
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