A compelling wine that balances a powerful structure with polish, brightness and finesse. The presence of this wine is immediately evident through the deep crimson colour with purple hues. The complex nose shows red and black cherry, blood orange chinotto and cherry cola combining with earthy notes, bramble and tea leaf. On the palate the wine is sweet fruited up front full of cherry flesh, raspberry and blood orange. The fruit then quickly makes way for a textural and savoury wine, the assertive tannin from the whole bunch component in perfect balance with the velvet quality of the silky skin tannin. A wine as much about feel as it is about flavour.
Simon Black, Chief Winemaker
Bunches were meticulously sorted and then de-stemmed into 2T open fermenters followed by a short cold maceration period of between 3 and 5 days before the onset of wild fermentation. 18% of the blend underwent carbonic maceration for 2 weeks before being destemmed and then fermented on skins to dryness. A post-ferment maceration period of between 5 and 7 days followed. At the completion of primary fermentation, the grapes were pressed, and the wine transferred to French oak barriques and Puncheons (18.5% new) for natural malo-lactic fermentation. Barrel maturation was for 9 months.