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Grapes were picked by hand. Fermented on skins with punch downs and pump overs to mix the juice and skins. Own yeast fermentation. Post fermentation skin contact for 20 days to allow for maximum extraction of tannins. Malolactic and ageing in a 5 000L French oak Foudre for 14 months.
The oldest dryland, bush vine vineyards was used as a source for this wine. The crop was reduced to 1 bunch per shoot to enhance grape quality. Grapes were picked at sugars ranging between 21 and 24 degrees Balling.
A medium-bodied wine offering berry compote aromas and a mouthful of red and black cherry flavour with nuances of liquorice and five spice. Gentle tannins add depth and length to the silky palate.
Works lovely with a venison carpaccio, or try it with a spicy curry.
Platter Wine Guide 2017 – 4 starsTim Atkin Report 2016 – 90/100Winemag rating - 93/100