Grapes are harvested when the perfect mix of sugar, acid, flavours and tannin are ready. The grapes are crushed and go into large fermentation vessels where thay are innuclated with yeast amd ferment for around 14 days. They are then pressed into another tank where they will go through Malolcatic fermentation before being racked off lees ready for oak treatment. They will mature for 10 - 12 months before being fined and prepared for bottling. The wine is ready for bottling from February of the year after harvest.
A classic varietal pairing producing a wine with significant depth & complexity. The aromatic synergism of these hand‐picked grape varieties are evident, with notes of blackcurrant, plums, and subtle vanilla mocha oak character.