After morning harvesting in mid March, having good colour and sweetness, the grapes were crushed into stainless steel tanks and yeasted with a Burgundy strain.
After an 8-day fermentation with twice daily pump-overs, the skins were pressed and the wine transferred to French oak barrels for maturation.
During April the wines were revatted, blended and then bottled.
This wine shows dark red colours with aromas of ripe berries and a hint of toasty French oak. The palate is soft and full with sweet fruit flavours balanced by fine grained tannins.
Food Match: A great partner to lamb, duck or even pasta dishes.