Red fruit aromas with mineral notes and flavors of plums, leather and minerals are followed by soft tannins and a medium long finish.
Grapes are harvested by hand. Fermentation and maceration take place in stainless steel vats at a controlled temperature for 18-22 days, with frequent pumping over, punching down and delestage. Post-fermentation maceration, micro-oxygenation and malolactic fermentation then take place in wooden casks. The wine is aged on the lees, with regular batonnage, in French barriques for 16-18 months (80% new). It is then further refined in bottle for 6 months before release.
(85% Merlot /15% Cabernet Sauvignon) Hand-harvested fruit was fermented in stainless steel tanks with pump overs, punch downs and then racked to barrel. Post fermentation maceration with micro-oxygenation lasts a period of 18-22 days. The wine was aged on its lees for 16-18 months in French barriques (80% new) and then an additional six months in the bottle.
Enjoy with grilled meats, game and pork dishes.