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The fruit is pressed and the juice is transferred to French and American oak hogsheads for fermentation. The wine is racked and a high percentage of the wine in subjected to malolactic fermentation - this softens the acid structure of the wine and imparts a lovely creamy, butterscotch character. After the winemaker has assessed all the parcels of wine, a final blend is assembled. Nose: Aromas of melons, figs and toasty oak characters.
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