Winemaker, Craig Stansborough “Vibrant colour, complex aromas of dark cherry, fennel seed, plum, herbs oregano and thyme. A powerful wine that delivers a crunchy lively textural palate showing fine tannin that is very consistent across the palate and natural acidity that drags fruit to the very back of the palate, all the elements that this variety delivers.
The fruit was picked on the 9th April. All the fruit was destemmed and lightly crushed (rollers open) to 1 x open fermenter with header boards and 1 x 1 tonne Poly Fermenter, both were allowed to commence indigenous fermentation. Temperatures were allowed to reach 28C the open fermenter was pumped over 3 times per day with the poly plunged 3 x times daily. After 10 days on skins the open fermenter was basket pressed and transferred into 1 x new French oak hogshead with the balance to 1-4 year old French oak hogsheads, the poly was topped and was left on skins for 3 months before pressing. Both underwent malo-lactic fermentation, after malo-lactic fermentation SO2 was added to the barrels. The wine was then left on light lees to mature for 5 months before racking, the wine was then transferred back to the same oak and matured for another 12 months. No finings or filtration used.