COLOURDeep ruby red with violet hue NOSEAromas of dark berries, plum, and cedar notes. PALATEGenerous flavours of bramble fruits, toasty oak, and savoury spice are framed by fine tannins leading to a long full finish. FOOD PAIRING28-day dry aged wagyu steak with pureed potatoes WINEMAKINGThe fruit was selective harvested and pumped to the fermenter with many whole berries intact. The cool temperature of the fruit allowed a slow start to fermentation, once inoculated, the ferments were pumped over and plunged twice a day, temperature was held around 25°C to prevent over extraction of tannins locked in the skins. The wine was then transferred to barrel for malolactic fermentation allowing a soft integration of the grape and oak tannins. After the desired amount of barrel maturation, the wine was fined then bottled. Read Full Tasting Note
