Aromas of cherries, raspberries and violets which marry well with the new French oak and a creamy malolactic subtleness. The smoky oak is prevalent but does not dominate allowing the fruit to express itself. Elegant raspberry and cherry flavours on the palate with a nice structural balance of acids, tannins and oak combined with malolactic richness.
Hand sorted, destemmed, then crushed into open top fermenters the grapes are subsequently cooled rapidly. After cold soaking for colour extraction, which in 2007 happened very quickly, the must is then warmed and a mixture of indigenous and cultured yeasts are employed for primary fermentation. During fermentation and the post ferment maceration process the cap is pumped over rather than plunged to avoid the extraction of harsh and bitter tannins, and only softer fine silky tannins resulted. The wine is then left in tank to 'post macerate' on its skins. When the desirable flavour profile is reached the wine is pressed off, settled and transferred to a mixture of new and old French oak barriques. These barrels are put through full malolactic fermentation and left to mature and develop on lees. Oak Treatment : French Oak 30% New Malolactic Fermentation : Full Vegetarian / Vegan : Fined with egg whites