Vines are grown in sandy loam and weathered scale-type soil. Controlled irrigation is applied as moisture levels are measured by neutron hydrometers. Leaf canopies are carefully managed to ensure the berries receive adequate sunlight.
Our Winemaker’s Notes
Grapes are picked when reaching optimum physiological ripeness at 26° Balling. After crushing and de-stemming, the mash is pumped over to rotor tanks and left on the skins for three days at between 10°C to 15°C. Fermentation follows with rotor tanks turned every 4-6 hours. After primary fermentation that lasts for 6-7 days, the wine is racked, skins pressed and malolactic fermentation takes place. The wine is then matured for 16 months in 70% French oak and 30% Hungarian oak before bottling.
This deep coloured, full-flavoured wine shows aromas of dark cherry and aniseed whilst erupting with the seductively scented bouquet of violets and roses. Subtle nuances of new leather and oaky undertones that finish with sweet ripe tannins.