Rich, intense aromas of blackberry, black cherry and vanilla oak are echoed on the velvety smooth palate, opulent and stylish.
The must was cold soaked for two days at 12å¡C. Fermentation took place in stainless steel tanks with two daily pump-overs to ensure optimum extraction of colour and flavour, while imparting structure. Maceration lasted for eight to 10 days and then the young wine was pressed off its skins, clarified and transferred for malolactic fermentation. It was racked off its lees into oak barrels; approximately 70% old oak, of which 35% was American and the remainder French, for a period of 13 months.
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