Ageing potential:Three to Six years ageing potential
Bottleing Date: October 2009
Release Date: December 2009
Oak Maturation: 18 Months in Medium Toast Barrels
Winemaking Procedure:The grapes were hand harvested and fermented three quarters of the way on the skins after which the skins were pressed and the juice left to finish fermentation in tank. The wine was then aged for 18 months in second and third fill 225L medium toast barrels.
Winemaker’s comments:This wine has a garnet colour with intense raspberry and minty chocolaty aromas. The sweet pallet and spicy undertones compliments the intense nose and ensures a lively but still complex wine.
