Winemaking procedure: The grapes where picked at 25,6 balling and inoculated with a local yeast as soon as they entered the cellar. Fermentation peaked at 28°C and the wine fermented dry on the skins. After pressing the wine was transferred to French oak barrels where it underwent malolactic fermentation. After malolactic fermentation the wine was racked and further aged in barrel for 24 months. This wine received 70% new oak. Before bottling the wine was lightly fined and filtered.
Winemaker’s comments: The wine has a deep and intense garnet colour. The nose shows ripe cassis and smoky flavours that are complexed by aromas of almond and chocolate. The palate is full round with ripe chewy tannins and flavours like coffee, cherry, cigar box and liquorices. The balanced acid creates a firm finish that is complemented by luscious and lingering sweetness. Although accessible now this wine will improve with up to 10 years.
Serving temperature: 16-18°C
Food recommendations: Serve with rare roast of lamb, Lambs knuckles stewed with red onions, or a rich pork terrine.
