"Harvested throughout the night and early morning, the grapes were de-stemmed
and pumped into the fermentation tank. The fruit was fermented on skins for 10
days using carefully selected yeast strains before pressing. After pressing, the wine
was left to mature in both new and seasoned French & American puncheon barrels
for 12 months."
"Dark vibrant red in colour with lifted aromas of black cherry and chocolate. On the palate concentrated dark fruit flavours are complimented by subtle oak characters of mocha and spice. Full bodied and well-structured with firm ripe tannins providing balance and length."