Winemaking procedure: The grapes were hand-picked and the wine fermented dry on the skins. After pressing, the wine was transferred to French oak barrels. After malolactic fermentation the wine was racked and further aged in barrel for 24 months. This wine received 60% new oak.
Winemaker’s comments: The nose shows chocolate flavors which are rounded off with sandal wood aroma. 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: Rare roast of lamb & rich pork terrine
