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.
Tobacco, violet and subtle earth characters on the nose, with complex liquorice and cherry flavours. Frim but melting tannins…you know it!
MORE ABOUT TE AWANGA ESTATE WINES
Full Tasting Notes