Warm berried fruit with a hint of smoke and vanilla spice through to a rounded finish.
An extended cold soak was applied before the fermentation, which took place on the skins with regular pump overs and aeration. A carefully selected yeast strain was used during the fermentation, which was maintained between 24å¡C to 26å¡C and followed by an extended skin contact. The wine was stabilised, filtered and bottled to preserve its fresh character.
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