Grapes are harvested when the perfect mix of sugar, acid, flavours and tannin are ready. The grapes are crushed and go into small fermentation vessels where thay are innuclated with yeast and ferment for around 14 days, but the wine will remain in contact with the skins of the grapes for around 30 days in total depending on the season. They are then pressed into another tank where they will go through Malolcatic fermentation before being racked off lees ready for transfer to oak barrels. The wione will usually be put into 50% new french oak, with the balance a mix of 1 to 3 year old oak. The wine will mature for around 15 months before being fined and prepared for bottling. The wine is ready for bottling from August of the year after harvest.
bright fresh juicy cherries and a peppery note on the palate lead to a refreshing finish
Award: IWC Silver Medal