Aromas of forest floor, black cherries, plums and raspberries are enhanced by a hint of smoky vanilla.
The grapes were harvested at optimum phenolic ripeness, cold soaked for three days after and then inoculated with a commercial yeast strain. Fermentation took place at 26å¡C with four to six pump overs per day to optimise flavour and colour extraction. After the fermentation, the wines were filtered and bottled to ensure freshness.
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