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WINEMAKING: Grapes were harvested at their optimum ripeness over a 5 day period. Fruit was destemmed and then fermented at warm temperatures with twice daily maceration of skins to assist in colour and flavour extraction. Pressed off skins at completion of ferment, this wine was then lightly matured on French oak at 15% new barrel equivalent, for 6 months. Several parcels were then blended to achieve the best blend of fruit, tannin and palate weight.
HARVEST: February 2019
AROMA: Cherries and redcurrants.
PALATE: Elegant and robust. Richly flavoured with violets and cherries.
SERVE WITH: Richly flavoured red sauced dishes, wild boar ragù with pappardelle pasta.