A well textured wine with smooth coffee and gamey flavours and a hint of bitter chocolate on the finish.
The grapes were fermented in 25,000 and 15,000 litre stainless steel tanks for a period of eight days. The fermentation took place with selected yeasts at controlled temperatures of 24 to 27å¡C, through to dryness. An extended maceration took place for an additional three to five days in order to 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 imparting complexity.
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