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The grapes were handpicked at 25.5-26°Balling and fermented in stainless steel tanks with regular pump overs during fermentation. The wine was left on the skins for two weeks after fermentation to maximise extraction, and malolactic fermentation was allowed in stainless steel. The wine matured in 40% new, 20% 2nd, 20% 3rd and 20% 4th fill 300 litre French oak barrels for 12 months before blending and bottling.
Shows an abundance of bright red fruit like strawberries and cherries on the nose, and careful use of French oak adds cinnamon and nutmeg flavours. The bright fruit follows on the palate. The wine has great intensity and length, and fine tannins promise good ageing potential.