About The Wine

Harvested early in February, the grapes for our third vintage of Tempranillo were brought into the cellar at optimal health and ripeness. After a light crush, the grapes were cold soaked for 7 days to extract colour and tannin from the skins before initiating a slow fermentation in stainless steel. The wine was pumped over 5 times a day during fermentation and then pressed off and settled. The wine was taken to 225 litre French Oak barrels for spontaneous malolactic fermentation. After 27 months of maturation in a combination of 60% new oak and 40% second-fill barrels, the wine was removed from barrel and bottled.

Intense cherry tobacco aromas and dark, ripe black fruit are immediately present on the nose, followed by sweet spice, nutmeg and a touch of oak. The wine is full and rich, while showing remarkable acidity thanks to the nearperfect ripening conditions in 2015. There is a definite black cherry character on the palate that rounds off the fine, silky tannins and plush, ripe fruit finish.

Wine Analysis