Grapes were selected and harvested by hand to ensure optimum quality. The grapes were fermented with Natural yeast in 100% new French and American oak small barriques. Vinification in small barriques produces delicate varietal aromas with intense structure. Crushed grapes were cold-soaked for 6 days and fermented for 10 days with light punch downs to extract colour, flavour and tannins. Malolactic fermentation was completed in barrels and the wine matured in same barrels for 26 months.
Blackberry, cassis, pencil shavings and leather aromas. Textured, and structured well intergrated oak frames. Fine grained tannins and earthy character on the palate, which will develop further with time.