Grapes were selected and harvested by hand to ensure optimum quality. After de-stemming grapes were cold macerated whole berry for 6 days to exctract colour and flavours before fermentation. The wine was fermented with Natural Yeast with regular punch downs to extract more colour, flavour and tannins. Malolactic fermentation was completed in barrels and then matured in French, Hugarian and American oak for 20 months. 60% New oak and 40% 2nd fill barrels.
Natural Fermentation is slower and results in much longer time on the skins and longer fermentation period. This gives this wine more intense and more complex aroma profile. The wine is rich, full bodied with attractive dark red fruit, subtle oak spice, and sweet nuances of caramel and vanilla.