The hand picked bunches were loaded by hand into a Vintek tank press where gentle whole bunch pressing took place, so as to achieve the best possible juice quality. Long cold settling of the juice was performed in stainless steel, followed by separation from the solids, at which point cold fermentation (at between 12° & 15°C) was started. At approximately 7°Ba the fermenting juice was transferred to French Oak Hogsheads where the fermentation was completed, followed by extended maturation on lees for approximately 8 months.

The resulting wine shows ripe fruit on the aroma, which is nicely integrated with subtle oak and complex French Oak ferment characters. The palate is full flavoured with very good acid balance and shows a long and satisfying finish.

Alcohol Volume 14.5%
Standard Drinks 8.5
Preservative 220

Please Note: ALL orders must be placed in Carton Quantity.