A full-bodied Malbec with dense flavours of ripe black fruit, liquorice and spicy overtones, through to a long, satisfying finish.
The grapes were fermented with 80% as whole bunches, which added complexity from the stalks, the remaining 20% were destemmed. Vinification took place in small French oak vats, with wild yeasts at controlled temperatures of 26 to 28å¡C. The cap was punched down twice daily, to extract the desired level of colour, flavour and structure. The wine was aged in the same French oak vats until the following vintage.
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