The grapes were fermented in a combination of static and rotary fermenters under warm temperature conditions for six to seven days. This created a good balance between extracting the appropriate tannin for wine structure and retaining fruit drive and aromatics.
Dark purple in colour with red hues. Enticingly fresh plums, raspberries and subtle vanilla oak with hints of violet and floral aromas. The generous, silky palate has wild berries and plum fruit flavours, complemented by soft, supple tannins with hints of chocolate and warm, exotic spices. Bright fruit flavours linger during the long, succulent finish.
Enjoy with Massaman vegetable curry or spicy mushroom and chickpea burgers.