A well textured wine with smooth damson and spice flavours and a hint of black pepper on the finish.
The grapes were fermented in 25,000 and 15,000 litre stainless steel tanks for seven to 10 days, with selected yeasts at controlled temperatures of 24 to 27å¡C. Post fermentation maceration took place for 10 days at 10å¡C in order to gently extract the desired level of colour and flavours. 100% of the wine underwent malolactic fermentation, followed by four to five months in seasoned French oak barrels of third use or more, to impart subtle complexity and achieve softer tannins.
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