The grapes were destemmed then underwenta fi ve day cold soak prior to fermentation. Thiswas carried out in open top fermenters usingplunging to give gentle extraction. A numberof yeast strains were used to provide a complexrange of fl avours. Ferment temperature peakedat 32AsC ensuring good colour and tannin weightwith a post ferment maceration period softeningand integrating those tannins to achieve smoothintegration. The wine was drained and rackedto barrels for malolactic fermentation, naturallysoftening the acidity.OAK REGIMEThree year seasoned, fi ne grained French oakbarriques from a number of select coopers wereused, with 40% being new, the balance one andtwo years old. The wine was matured for tenmonths prior to racking and blending.AROMA AND PALATEDeep garnet red in colour with aromas offragrant ripe cherry, spicy toast and violethighlights overlying rich plum and savourynotes. The palate is characterised by a sweet ripeplum and cherry fruit with spicy complexityand a generous mid palate. Firm yet fi ne tanninstructure balanced with concentration of fl avouryielding to a silky chocolate fi nish.CELLARING AND FOODMATCHINGGiven this winea s peerless structure, it willcontinue to improve for some number of yearsbefore reaching its full potential. This winea sfi ne structure and intense concentration makeit an ideal match for a wide range of foods. Itwill match well with porcini or fi eld mushroompasta/risotto. The richness also lends itself torare venison, grilled ostrich or a variety of slowcooked game meat casseroles such as rabbit orfowl with winter vegetables.