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Each parcel of fruit for G.A.M. was fermented on skins for 10 days at cool and warm temperatures. The cool temperature assists in making the finished wine more approachable and the warm temperature gives more structure. G.A.M. uses a blend of the two. The wine was then pressed and underwent partial barrel fermentation followed by natural malolactic fermentation before racking.
A dense ruby/purple colour. It possesses layers of dried spice, coffee, blackcurrant and the wine displays fullness, freshness and seamless oak integration.
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