Vibrant dark red with a youthful purple hue. Highly aromatic with enticing aromas of violets, mulberries and boysenberries with lifted cardamom and white pepper spices. French oak maturation adds layers of coffee and vanillin. The vibrant and supple palate shows blueberry and cherry characters with pepper and vanillin oak spice. The palate is long and supple with very fine tannin and exceptional length. Pairs well with mushroom arancini or Moroccan inspired dishes.
How was it made?
The fruit parcels were machine harvested in the cool of the night and destemmed into stainless steel open fermenters. The fermentation was carried out with both indigenous and cultured yeasts and lasted for a period of eight to ten days. The resulting wine was then gently pressed off skins to tank and completed malolactic fermentation on French oak. Following 14 months maturation the wine was blended and bottled showing distinctive regional brooding dark berry fruits and spice characters.