An upfront nose with a bouquet of spice, sweet scented violets and an earthy smokiness complemented by a soft and opulent creaminess of flavour with a hint of chocolate.
The berries were harvested at optimal phenolic ripeness and then fermented at temperatures of between 24å¡C to 26å¡C. Pump overs and aeration took place during the first half of the fermentation, which gradually became shorter in frequency and duration. 0.5 grams per litre of oak was added during the fermentation and extended skin contact was applied after fermentation. The wine was aged in 1st, 2nd and 3rd fill French oak, medium toast barrels for 12 months.
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