50% Cabernet Sauvignon; 50% Merlot
Destemmed, but kept was whole berries. Fermentation took place in small tanks with punch downs twice per day. Kept on the skins for 14 days after fermentation. Basket pressed into old 225L French oak barrels and kept in barrels for 12 months.
Aromas of black cherry, vibrant red fruit and with a hint of spiciness. Juicy tannin with an elegant finish
