The grapes were crushed and de-stemmed to a small scale winemaking facility. The 2 tonne fermenters were allowed to begin fermentation naturally due to the presence of indigenous (wild) yeasts on the grape skins. The fermenters were hand plunged several times a day to ensure full extraction of colour, tannins and flavour from the grape skins. At the completion of fermentation, each batch was drained and pressed before transferring to new French oak barriques for maturation.
This wine is deep crimson red in colour showing aromas of dark chocolates, violets and mocha coffee. The wine is full-bodied, with ripeness and concentration displaying berry fruits and liquorice. The palate finishes with long, even tannins.
2006 | 2004