Winemaker's NotesThis wine was yeast fermented in an open bins and hand plunged. About 25% of the wine was barrel fermented from 3 deg. Beaume onward. After spending 18 days on lees, the balance was basket pressed by hand and then matured in French and American oak barrels for 10 months.
The colour is totally impenetrable, almost black. A powerful nose of dark fruit flavors- mainly dark cherry, plum and blueberry. The fine-grained tannins are seamlessly integrated in this full-bodied wine. Excellent cellaring potential.