A complex wine with violets, dry rose petals and some leafy Cabernet characters with hints of dark Morello cherries on the nose. The blending of these four varietals gives complexity and great depth. Abundant, yet soft tannins create a harmonious synergy with French and American oak.
Winemaking: Crushed and de-stemmed into closed fermenters. Inoculated 1 day after crushing with yeast of French origin. Maximum fermentation temperature 25°C - 27°C. Pumped over 1 x per day, incorporating oxygen. Free run removed from the skins. Pressed using a membrane press. Pressings kept separate from free run, then fined and re-blended back to the free run. The wine was then inoculated for malolactic fermentation.