Exclusive to The Vinorium
Hand picked 25% whole clusters added to concrete open fermenter with the balance crushed on top. After fermentation commenced heading boards were placed on top. Fermentation temperatures were allowed to peak at 32C before cooling to 24C for the balance. After 11 days on skins the wine was basket pressed to older 500 lt French oak barrels. The wine was matured on lees in oak for 16 months before bottle. No finings used. Red with purple hues. Aromas of strawberry, kirsh, earth, with hints of bergamot. Great flesh with textural long tannin.