All grapes are handpicked in the cool of the night to retain freshness and flavours. 48 hours cold maceration (10°C) prior to fermentation. Skins were gently pressed before fermented dry. Malolatic fermentation took place in barrels. Matured for 14 months in 40% 2nd fill and 60% 3rd fill French oak barrels. Ruby garnet in colour with a purple edge. Lots of red fruits on the nose with bright acid, hints of vanilla/oak on the palate with a refreshing dash of raspberry and cranberry on the palate. Super supple tannins on a medium long finish.
