Fermented in static fermenters co-inoculated with malolactic bacteria, with gentle pump overs each day before sitting on skins for week. Each parcel was then pressed, settled and matured with a selection of American oak for 14 - 18 months prior to being blended.

A bouqquet off black cherry, pepper, mulberry, cassis, enhanced by huints of spice, cedary oark, satsuma plum and dark chocolate. Integrated with soft oak tannins giving this wine a well balanced mouthfeel. Ready for imediate enjoyment.