Deep crimson red colour. Lush red berry fruit and milk chocolate on the nose with hints of mint. The fruit follows through on the dense finely structured palate.
The juice from the handpicked grapes was fermented in stainless steel fermentors with the aid of selected yeast strains. Temperature was maintained at 25–28°C. A combination of pump-overs and rack & returns were done during fermentation. Juice was left on the skins for extended maceration of two weeks, after which it was matured in French oak for 15 months (18% new oak).
Bottling Date: August 2013 Release Date: September 2013
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