WINEMAKING Fruit is destemmed then fermented on skins for 6 - 8 days. Once pressed and fermented to dryness, the wine is then transferred onto French and American oak staves and left to mature for 6 to 8 months in a stainless steel vessel. The wine is blended, fined and stabilised. Once filtered, it’s then ready for bottle.
FOOD ACCOMPANIMENTS
14%Serve with tender steak or rosemary scented lamb with balsamic vinegar
TASTING NOTES Vibrant crimson red hue with deep red core. Pour a glass and be allured by the luscious sweet chocolate oak that is layered with plums, fruit cake and lovely nutmeg spices. The nose is filled with black berries, blue berries, milk chocolate and perfectly balanced vanilla oak.
