The fruit was machine harvested in the cool of night to retain flavour and freshness. Fermented in static fermenters for ten days, the wine was gently pressed off skins to complete alcoholic fermentation in stainless steel tank to dryness. Following malolactic fermentation, the wine spent 12 months maturation on oak before select parcels were blended and prepared for bottling.
Brilliant, deep red in colour with a bright red hue, the wine displays intense aromas of blackberry, plum and bramble fruits, complemented by hints of liquorice, vanilla bean, and lightly toasted oak. The juicy palate is full of raspberry and blackcurrant fruit characters balanced by subtle vanillin oak spice and a firm tannin structure.