NOT AVAILABLE FOR TASTING AT CELLAR DOOR
Dark purple hues/voilet with plummy/cinnamon spice aromas with underlying rasberry and toasty wood. Well integrated and relatively complex. Sweet fullness, rasberry/cherry palate flavours well extracted supple tannins providing backbone and length.
In The Cellar
UK Wine Magazine, August 2000: 87 point rating
This wine is sold out. All grapes were crushed and destemmed and pumped into a tank where a warm soak took place for 3 days, before inoculation. To correct the pH acid ratio, 0.5g/l tartaric acid was added at the start of the fermentation process. The wine was pumped over 4 times/24 hours and occasionally "racked and returned" with aeration to aid in colour stabilization and extraction. Fermentation lasted 6 days and temperatures peaked at 30ÂºC. Post fermentation maceration lasted 10 days after which the skins were pressed and underwent malolactic fermentation in the tank. The wine is maturing in 60% new and 40% second fill French oak barrels.