Immensely popular blend of minty, plum and ripe red cherry characters enhanced by a juicy vanilla character.
All grapes were machine harvested in order to retain the freshness. Fermentation was carried out in stainless steel tanks at 25 to 28å¡C to maximise colour extraction with French untoasted and toasted oak influence. When the ferment was 1å¡ Baume it was pressed and left to ferment until dry. Malolactic conversion took place after it was racked onto French oak, which resulted in a softer mouthfeel. The wine was then transferred to a stainless steel tank, to retain the fruity characteristics until bottling.
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