Your cart is currently empty!
WINEMAKING: Fruit crushed with open rollers and inoculated directly within 6-12hrs. Temperature controlled at 24-28C, with minimum 2 pump overs per day whilst fermenting. Fruit pressed off skins before becoming dry (low baume), onto oak (mainly French) for minimum of 6 months. Wine is racked and returned during oak maturation, allowing a small bit of air to freshen the wine, and allow it to soften. After oak maturation, wine is blended, fined and ready for filtration prior to bottling.
HARVEST: Late March 2018
BOTTLED: August 2020
AROMA: Dark berries with just a hint of oak.
PALATE: Elegant and vibrant. Bright with flavours of blackcurrant and chocolate.
SERVE WITH: Richly flavoured or slow cooked red meats, a classic style Beef Bourguignon.