The grapes for this wine were picked at night to ensure they were as cool as possible and minimize any oxidative
spoilage. Crushed directly into fermenters the must be then allowed to macerate for 2 days prior to inoculation
and fermentation. When ferment was complete the wine was pressed off skins and allowed to go through natural
malolactic fermentation. The wine has then had minimal handling prior to filtration for bottling.
COLOUR Deep red with purple hues.
AROMA Aromas of cherry and blackcurrant with herbal undertones.
FLAVOUR The medium to full palate is well balanced with red and dark berry fruits, good length
and a soft, rounded finish.
CELLAR POTENTIAL 2018