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|Peak Drinking||0 – 5 Years|
Grapes for this wine were machine harvested at the peak of flavour intensity and bag pressed to remove the juice from the skins as quickly and gently as possible once arriving at the winery. Once clarified, all parcels of juice were left to naturally start fermentation before being pumped to barrel for primary fermentation.
After primary fermentation, all components underwent malolactic fermentation to soften the wines acidity. Each parcel was lees stirred regularly to integrate oak characters and enhance the textural richness while preserving pure fruit flavours.
Once the wine has matured in barrel individual parcels were selected and blended to highlight the ripe stone fruit character while also maintaining texture and richness on the palate.