The grapes came from old vineyards planted in 1978, and new vineyards of selected clones planted in 1998 in clovelly soil. The vineyards are trellised and face North West.
Selected blocks were hand harvested in the second week of March 2013 with sugar levels of 24 to 25°B. The grapes were destemmed and cold soaked for 24 hours. After 24 hours the pulp was inoculated with selected yeast strains and fermentation took place between 18 and 25°C. The wine was pressed at 5°B. MB (malolactic bacteria) was inoculated and MLF (malolactic fermentation) took place in stainless steel tanks. The wine was aged with French oak in tanks for 12 months. After maturation the wine was stabilized and prepared for bottling.
Dark in colour with flavours of cloves, mint and blackberry. The wine is medium to full bodied with soft smooth tannins ensuring a long fruity aftertaste. This wine will compliment most red meat dishes.
Maturation potential 5-8 years.
|Total Extract||33.4 g/l|
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