Description

If colour tells a story, then this is one of depth and character.  Appealing floral notes give nuance to the attractive red fruit so abundant on the nose.  Blackcurrant leads an ensembe cast of spices and herbs that act as a perfect foil to this wine’s mesmerizing display of fruit.

The fruit was crushed into 8 tonne open fermenters, left on skins to cold macerate for three days prior to fermentation. Fermentation occurred at or under 23°C (with a Rhône isolate yeast).  This helped to extract the skin tannin while maintaining aromatics. The wine underwent its malolactic transformation in oak, was then racked and returned to French and American oak for a 12-month maturation.