48 hours cold maceration (10°C), prior to fermentation. Extended skin contact after fermentation of 7 days. Malolatic fermentation took place in the barrel. Matured for 19 months in 30% new, 20% 2nd fill and 10% 3rd fill 300 litre French oak barrels and 10% new, 20% 2nd fill and 10% 3rd fill American oak barrels. Dark garnet with same edge in colour. Pepper, anise, cherry and raspberry on the nose. A pleasurable sweet/sour cranberry component on the palate along with spice, blackberry, vanilla and plum. Richly textured with silky smooth tannins that lead into a long rewarding finish.
