Tasting note: Expressive and bold, crafted to make a statement. Dark chocolate and floral aromas with notes of white pepper. Smooth integration of fruit and tannins with a full, juicy mid-palate that shows handsome structure.
Food suggestion : An ideal match with game dishes or a char-grilled steak with a pepper sauce. Also goes well with dark and bitter chocolate.
In The Vineyard
Vineyard management: Spur pruning began in mid-July, followed by shoot thinning in mid-October, which left an average of two to three shoots per spur. The exercise was repeated in early December, when excess shoots were removed. Careful tipping of the shoots commenced at the end of January to ensure concentration of nutrients in the berries. Small, uneven bunches were removed two weeks prior to harvesting.
Grapes are picked by hand, placed into small lug boxes and transported to the cellar in cool trucks
In The Cellar
Fermenting at between 26°C – 30°C the ferments took between 7 – 12 days to finish. A combination of punchdown and pumpovers were used to maximise the extraction of ripe and round tannins and colour. After the ferment, wines were left on the skins 5 – 10 days before being pressed. Ageing in 1st to 4th fill 300 litre barrels for 15 – 16 months.
Quality & Craft