Nose

Bold redcurrant and cranberry notes with a touch of dried herbs.

Palate

Supple fruit core of redcurrant and cranberry notes and a touch of dried herbs with a
lovely plum mid palate thanks to the contribution of the merlot.

Winemaking

The grapes were picked mid-morning in late March at the ideal temperature for the onset of
fermentation. The grapes were fermented in static fermenters at 22-26°C and pumped over three times
daily during this period. The wine was then matured on 12% new French oak for 10 months and racked
monthly during this period. Following maturation, the wine was carefully blended and gently fined with
fresh, local free-range egg whites prior to a final, single filtration and bottled under a screw cap to ensure
freshness and consistency.

Appearance

Deep purple, red in colur with a dark purple rim.

Food Pairing

thyme infused mushroom risotto