An amazing lifted bouquet of juicy blackcurrant fruit with a touch of mocha, cloves and eucalyptus reflected in the fleshy and peppery palate.
Fruit selection was paramount for this wine. The grapes were fermented on their skins in small, eight tonne, open static tanks; which lasted for seven days with hand pumping-over and rack and returns thrice daily. The young wine was then pressed to oak barriques to complete the fermentation. The wine was then matured for 15 months in French and American oak.
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