Berry and plum flavours are prominent on the nose, supported by a subtle hints of mint, resulting in a wonderful flavour spectrum. A juicy mid palate is supported by soft silky tannins and ageing in oak barrels. THE HARVEST The crop was thinned to one bunch per shoot. In so doing we achieve even ripening of the fruit and more intense flavours and sof tannins. IN THE CELLAR The grapes were carefully selected over the sorting table. The grapes had cold maceration for 2 days in stainless steel tanks and open tanks. The juice was pumped over and the cap punched down three to four times a day. The juice was left on the skins for 14 days after fermentation. Malolactic fermentation and ageing took place in 300L French Oak barrels. 30% new wood, 40% 2nd fill and 30% 3rd fill.