The grapes where harvested at 24.2º Balling and fermented on skin for 34 days. This included 4 days coldsoak at 7ºC and 15 days post fermentation maceration. This resulted in a black cherry colour and soft tannins. The intense nose of carnations, mulberries and cherries is very well supported by delicate but present oak. Serve with beef goulash, leg-of-lamb or creamy cheese.