The fruit was destemmed and cold-soaked for up to seven days before a natural ferment kicked off. It was pumped over up to three times a day at the height of ferment and spent a total of three weeks on skins, then popped into matured in new and used French oak.
Ripe tobacco, violet and subtle earth characters on the nose, with vibrant dark red and plum flavours on the palate. Firm but melting tannins…you know it!
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Full Tasting Notes