Individual grape parcels were crushed and fermented in open-top stainless-steel tanks with regular punch-downs (4-5 times daily). Followed by extended skin maceration. The wines were then racked (transferred) to a combination of 1st, 2nd and 3rd fill French oak barrels, and left to mature for 20 months.
A perfect expression of this versatile varietal. Spice, plum, casis on the nose followed through with a rich an textured pallet. The new oak is playing a beautiful supportive roll adding to the vanilla spice flavors but still persevering the fruit, notes of spice and melba toast to be found in this well balanced wine.