A blend of Merlot and Cabernet Sauvignon delivering expressive aromas of ripe plum and blueberry, soft and fruity and with a silky, smooth finish.
The must was fermented in temperature controlled stainless steel vats with twice daily pump-overs to extract colour, flavour and structure and to oxygenate the wine. Fermentation lasted for two weeks. The wine was matured in a combination of stainless steel and cement tanks of 85 hectolitres to 150 hectolitres capacity, for 18 months. This cuv̩e was vinified without the influence of oak, to express the purity of fruit and the nuances of the terroir.
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