Colour – Red berry colour with hints of red bricks.
Nose – White pepper, spices, meaty, black berries and herbaceous characters (basil).
Palate – Follow through from the nose with meaty characters and hints of blue cheese. Well balanced and integrated juicy wine that delivers on fruityness.
Excellent with venison, duck or grilled lamb.
in the cellar : After the vines had been de-stemmed and crushed, the mash underwent cold maceration at 18 degrees Celsius, being left on the skins for two days before fermentation. During fermentation at 28 degrees Celsius, which lasted for eight days, racking took place every 8 hours. The wine was then left on its skins for a further 14 days, where after it was drawn off. The skins were gently pressed, wine was recovered, and this was then added to the free-run. Malolactic fermentation took place in stainless steel tanks, before the wine was transferred to a combination of new, second and third-fill 300 ltr. French oak barrels for a period of 6 - 8 months.
All barrels were obtained from coopers in Bordeaux.