Crushed and destemmed into SS, Alcoholic fermentation with hand plunging twice a day stainless steel vats for 7 days . Indigenous yeast and 2% inclusion of crushed/destemmed Viognier in ferment. Pressed into HH’s and R&R post MLF into same barrels for maturation. Alc/vol: 14.5%
12 months in French Hogsheads and Barriques both new (25%) and used.
A medium-bodied wine with tannins woven through a tapestry of succulent dark fruits and white pepper. A Subtle oak influence with layers of flavour give way to a warm, velvety structure and lead into a long, plush finish.
Matches well with a variety of dishes such as: Salt-crusted pork, Lamb with apricot and walnut stuffing, Slow-cooked beef casserole, Smoked Turkey