Tasting note

A deliciously blackcurranty, refreshing wine like a bowlful of dark fruit scattered with spice.

Vinification

Yeasts: Natural occurring yeasts

Fermentation temp: 28 °C

Method: De-stalked, hand sorting of berries, crushed, pumped into s/s tanks,pumped over for 7 days, left for 3 days before pressing, racked to barrel formalolactic fermentation. 18 months in 40% new oak, balance in older barrels. Wines were fermented separately.

Food Match

A excellent wine for serving with rich red meat dishes, stews and hard cheese.