Ripe plum, fresh redcurrant with a touch of dried herb fills the nose.
The palate shows wonderful length and purity of flavour with a subtle tannin puckering grip on the finish.
The grapes were picked in the early morning to retain fruit purity and aromas and to ensure the ideal temperature for the onset of fermentation. The grapes were then fermented in a small static fermenter and pumped over three times daily during the fermentation period with maximum aeration and removal of grape seed to achieve ideal tannin structure.
After fermentation, the fruit was held in tank for a further 14 days to help soften and balance the tannin structure. The wine was then matured for 12 months in 18% new French oak hogsheads and then racked every three months. Following the maturation process, the wines was then carefully blended before being bottled.
Deep purple red with a bright red rim.
Barbecued gourmet sausages on a bed of creamy mash with onion gravy.