Winemaking procedure: Each component was harvested and vinified separately. The wine was kept on the skins no longer than 7 days. The components were then allowed to finish malolactic fermentation and then aged in French oak for 24 months. The new wood component was about 60%. .
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Winemaker’s comments:
The wine shows great ripe fruit flavours with hints of chocolate and mocha. A sweet, perfumed luscious nose, which is earthy and provocative. Ripe prunes, raspberry and blackberry flavours abound. There is a silky soft feel in the mouth with nutty and coffee flavours on the palate. The wine has a very broad palette that lingers. Decanting when young will give more pleasure and aroma.
Serving temperature: 16-18°C
Food recommendations: Roasted veal, pan seared steak or oven baked aubergine. Complements chocolate desserts.
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