The carry-over effect of the previous three year’s drought was still visible in this vintage, despite the higher rainfall during the season, and it delivered a smaller crop, but of high quality. Despite the relative low water stress, the cool weather contributed to smaller berries, and less irrigation was needed in this growing season.

Fermentation took place in open top concrete fermenters at 280C. The floating skins were punched down mechanically, every 2 hours during fermentation. The juice was drawn off the skins after 3 days. After malolactic fermentation the wine was matured for 12 months in 2nd and 3rd fill 225L French Nevers oak barrels.

Attractive crimson hues, with scented aromas of red currants, strawberry confit and dried rose petals. The palate is medium-bodied and opulent, with finely textured tannins and flavours of red pastille sweets, bright cherries and a hint of spice. The acidity is in balance with the fruit and wood components, and adds a sparkle of freshness to the alluring red berry flavours on the finish.

ALC 14.43% | RS 2.5 g/l | TA 5.2 g/l | pH 3.79 | FREE SO2 50 mg/l | TOTAL SO2 96 mg/l | VA 0.66 g/l