Vinification Fruit was harvested n the cool of the morning on the 5th April, crushed and then cold soaked for 6 hours. Yeast was slowly added to the top of the must, so as not to shock the yeast. The first pump over was not for another 12 hours following. Fermentation was for 9 days then the wine was pressed and allowed to stand for 2 days then racked to barrels - 25% new French Oak and the balance 2$3 year old French barrels. The wine was in barrel for 20 months.
Colour Strong primary core with ruby rim.
Nose Very Cabernet - olive leaf, cinnamon and earth lay atop a frame of red stonefruit, early pick Satsuma plums
Palate Soft. silky, very elegant palate, very drinkable in its youth, partly due to the nature of the vintage, which has thrown some great wines despite the negativity to 2011
Notes This wine is a good medium term cellaring wine 8-10 years.