The grapes are picked at optimum ripeness and sorted by hand. Fermentation takes place at 27ºC and pump overs are done three times a day. Malolactic fermentation occurs in tank, and the wine is transferred into 300lt French oak barrels with 15% new oak. The wine resides in barrels for 15 months prior to blending and bottling.
Vibrant, yet elegant. Deep ruby in colour, with vibrant red fruit, star anise and green pepper corns on the nose. The red fruit and spices follow through on the palate and combine with polished tannins for a full round mouthfeel and long finish.
BBQ grilled pork
Mushrooms, beans and lentils
High potential Tukulu soils, found at the altitude of 150m above the sea level, contribute moisture and nutrients to the vines. Southwest facing, the bunches receive direct sunlight only once per day.
The vineyard at lower altitude is planted to Oakleaf soil, which is lower in potential and more rapidly draining. Adequate foliage cover, and east-west vineyard aspect minimises sun exposure, optimising ripening without burning the grapes. The vineyards are 16 years of age and yield at average of 8 tons per hectare.
Range: Vineyard Collection