The grapes were gently destemmed but not crushed, regular cap management during ferment meant optimal tannin extraction. After post ferment maceration the wine aged in oak to further enhance the structure before it was blended and lightly egg white fined.
Inky aromas of black cherry, cassis and spice. The palate is full, rich and soft with flavours of plum and cedar. As a 2016 you can drink me now or hold off a bit for even more kapow!
