The grapes were crushed to open top vats and fermented with frequent plunging of the cap. The wine was left on skins after ferment to assist integration then moved to 225L oak barrels, (25% new), to undergo malolactic fermentation and mature for 7 -10 months.
Technical Notes:
Alcohol: 13.0%
TA: 5.5g/L
pH: 3.66
Residual Sugar: 0g/L
Tasting Notes:
Raspberry and red cherry aromas, with mushroom, sage and a hint of chocolate.
Plum, leather and sweet earthy notes mingle with garden herbs and ripe red and black fruits. The tannins are silky and the acid, juicy. A sweetly lingering finish.
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