Notes of smoky bacon combined with blackberry enlivened by a touch of black pepper and vanilla.
The grapes were cold soaked and then fermented in stainless steel tanks at controlled temperatures of between 25å¡ to 30å¡C. During fermentation regular, gentle pump-overs took place to extract the desired levels of colour and flavour and to impart structure to the wine. The wine is influenced with a subtle oak character to impart complexity to the wine.
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