Vibrant aromas of red cherry with a hint of fresh violets are complemented by subtle spicy notes on the juicy and silky palate.
The grapes were harvested into 12 kilogram boxes to avoid spoiling the fruit and the grapes were carefully selected on the sorting table. The wine was made following a philosophy of minimal intervention, the grapes fully destemmed, lightly crushed and cold macerated to extract aroma and flavour. Fermentation took place in small stainless steel vats at 24å¡C with indigenous yeasts. The wine was aged for three months in 300 to 500 litre French oak barrels.
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