Dark cherries and plum aromas, integrate with classy oak and a hint of oak spice. The palate is bold and rich, with structured tannin balanced across with characters of chocolate and dark cherries providing a luscious finish.
The wine is fermented on skins for seven days before pressing. Cap management is via a combination of fermenter types ranging from Potter style tanks to open top concrete vats. After ferment the wines are matured in a combination of used oak barrels for approximately 6-9 months. The wines are blended, fined and filtered prior to bottling