Upfront, ripe juicy raspberries, cherries and tobacco leaf. Soft, round tannins and a delicious lingering finish with hints of oak. A very rewarding wine at this level.
Winemaking: Crushed and de-stemmed into closed fermenters. Inoulated 1 day after crushing. Maximum fermentation temperature 32°C. Pumped over 2 x per day, incorporating oxygen. Pressed using a membrane press. Pressings kept separate from free run and then fined and re-blended back to the free run. Inoculated for malolactic fermentation.