A full bodied traditionally styled Bordeaux with a flavour of dense black fruits through to a robust and oaky finish.
Fermentation lasted approximately five days during which time the juice was pumped over twice daily. The wine was left on the skins for approximately two weeks dependent on the quality of the crop. The wine was then drawn off and the skins pressed to obtain the pressed wine, an important component in the final blend. The malolactic fermentation took place in the vats, after which the wine was aged in oak barrels for 12 months prior to bottling.
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