Dark berry fruit, cassis, cigar box oak and dried herb aromatics.

“Two classic reds blend harmoniously to create a soft yet rich wine”. David O’Leary, Winemaker

These varieties are blended at the crusher. Small batch fermented in four tonne fermenters over a 12 day period using natural yeast and hand-plunged. Again, a percentage of whole bunch fruit is used in the open fermenters. The wine is left on skins post-fermentation for an additional 15 days, enhancing tannin complexity. Pressed and racked to oak after four days for a total of two years.