China Wine & Spirits Awards 2019 - Gold Medal
Winemaker "Purple red blush with garnet hues. Blackcurrant jelly with cherry and coco powder. Generous and fruit driven. Dark chocolate and vanilla bean round out the dense layers of plums and blueberries. Inviting, soft tannins give a sense of plushness to the palate with buttered toast and dried figs to finish. Hand harvested and de-stemmed without being crushed. Fermented in concrete open fermenters for 7-10 days with 4 pump overs to maintain a fermentation temperature of 20-22’C. Drained and pressed though our wooden basket press before being transferred into seasoned American oak for 27 months. Bottled un-fined and unfiltered."