The fruit was destemmed with the berries left uncrushed to preserve the natural fruit aromas, and allow for slow, controlled tannin, and flavour extraction. Once in the 3 tonnes fermenter, the must and the skins were cold soaked for up to 4 days prior starting the fermentation. Once fermentation was complete, the wine was macerated on skins for 7 days before being pressed straight to new and seasoned French oak for a 6 to 12 months maturation period. Naturally clarified, blended and lightly filtered prior to being bottled.

Vibrant aromas of blueberries and black plums with a hint of toasty oak. The generous palate is packed full of juicy forest fruits and underpinned by a fine tannin profile. A balanced wine with a persistent fruit finish.

Roast or grilled red meats