The grapes came from vineyards planted in 1974 at an altitude of 185 to 195 meters above sea level. New clones were selected and planted in 1999 for enhancement of more typical fruit flavours. The trellised vineyards face southeast to west.
One specific block was hand harvested 27 February 2011 with sugar levels of 25°B. The grapes were destemmed and cold soaked for 48 hours. After 48 hours the pulp was inoculated with selected yeast strains and fermentation took place at 25°C. The wine was pressed at 3°B. MLF (malolactic fermentation) took place on new French oak. The wine was aged in 70% French oak barrels and 30% American oak barrels. The wine matured in barrels for 18 months. After maturation the wine was prepared for bottling.
The wine is dark red to purple in colour. Flavours of cherries, plums and vanilla are prominent on the nose. On the palate the wine is well rounded with integrated tannins for a medium to full bodied wine that lingers of red fruit.
Maturation potential: 10 years
|| 2.3 g/l
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