On the palate, the wine reveals a berry fruit explosion of black cherry and cranberry, with touches of balsamic and earth tones.
How was it made?
- Prior to fermentation, the grapes were left on skins for 2 days, then wild fermented dry over the next 10 days with 10% whole bunch, in an open top fermenter. The ferment was hand plunged twice a day, with the temperature peaking at 32ºC . Post ferment, the wine remained on skins for 4 days, after which it was pressed into a mix of new and old (10% : 90%) French oak puncheons (500L) for malolactic fermentation and maturation of 6 months. The wine was bottled in late September 2018