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Destemmed into open top fermenters where the fruit underwent a 3-day cold soak. The must was inoculated and colour & tannin were extracted from the skins by pumping over three times a day for a period of up to 9 days. After pressing the wine was transferred to a combination of stainless steel and oak barrels for a maturation period of 12 months.
COLOUR: Deep purple.
AROMA: Fresh blue and black berries coupled with spice.
PALATE: An intense palate of fresh fruits with a lovely tannin structure. Classically medium bodied, exhibiting true Hunter regionality with its perfectly balanced acidity and impeccable length.
Destemmed into open top fermenters where the fruit underwent a 3-day cold soak. The must was inoculated and colour & tannin were extracted from the skins by pumping over three times a day for a period of up to 9 days. After pressing the wine was transferred to a combination of stainless steel and oak barrels for a maturation period of 12 months.
COLOUR: Deep purple.
AROMA: Fresh blue and black berries coupled with spice.
PALATE: An intense palate of fresh fruits with a lovely tannin structure. Classically medium bodied, exhibiting true Hunter regionality with its perfectly balanced acidity and impeccable length.
