Description
Grapes are grown on 15-20 year old vines on sandy limestone, with clay sub-soils. Dry farmed and all four varietals are hand harvested. Fermented with indigenous yeast in concrete vats for 10 days. Malolactic fermentation begins spontaneously, after which the wine was blended and then aged for 16 months in concrete vats.
Deep ruby red with expressive aromas of cherries, cedar wood, rosemary and cloves. A rich savoury palate with lots of Morello cherry and blackberry flavours, some earthy spice and fine tannins.
Cabernet Sauvignon 40%, Syrah 40%, Cinsault 15%
