Rich aromas of glazed plums, spiced meats and black pepper on the nose, gently descending into a lively pallet of red fruits, cloves and hints of cinnamon. Fine tannin serve as a foundation for sheaths of powerful black fruit and an opulent core of poached pears and eastern spices. A finishing of red apples, white pepper a subtle oak tones. 

Winemaking: Fruit was hand-picked and gently de-stemmed, with the berries left un-crushed to preserve the natural fruit perfumes and allow for slow and controlled tannin and flavour extraction. Fermentation took place in traditional open top fermenters with only 2 daily plunges in order to preserve the integrity of the skin and extract only the finest tannin and flavours. After 12 days of fermentation the wine was gently separated from the skin and transferred to French oak Puncheons, where it remained for 14 months before blending, clarification and bottling. 

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Awards & Reviews:

The Real Review:

“Bright, fresh and blue-fruit driven on the palate. There’s lively acidity, firm tannins and a textured mouth-feel. Easy drinking.”

STUART KNOX