Product description
The grapes were machine harvested at optimum ripeness, followed by a week on skins to extract colour, tannin and flavour. Fermented with full malolactic conversion and matured for 18 months in French oak, using 10% new barrels for fermentation and a mix of 43% new and 57% seasoned oak (1–3 years old) for ageing. Deep crimson in colour with aromas of blackcurrant, mulberry and subtle cedar. The palate is medium to full-bodied, showing ripe cassis and dark plum framed by fine tannins and gentle oak spice. Balanced, elegant and long on the finish, it reflects classi
