Juicy ripe blackcurrant complemented by a hint of capsicum, drinkable Cabernet style.
The grapes were carefully sorted and destemmed. Fermentation took place in temperature controlled stainless steel tanks for a period of 15 to 18 days, with three to four daily pump-overs. The wine was then stabilised for 15 to 20 days and earth-filtered prior to bottling.
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