A soft and vibrant wine with a ripe and juicy palate of damson jam, complemented by vanilla spice notes and a hint of coffee.
The grapes were fermented for 10 days and then racked to tank for two weeks of lees work, to build texture and finish fermentation. The young wine was then aged in French oak puncheons imparting subtle oak character to the wine while still retaining the vibrancy of the fruit.
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