Our dry grown vines are expertly managed to ensure low cropping of 2T per acre, with fruit being handpicked at optimal ripeness. Traditional methods of open fermentation for 10 days and hand plunging extract maximum colour and flavour before maturation in French oak for 24 months.
The result is a full-bodied wine with distinct regional characteristics of mint and eucalyptus with rich blackcurrant and chocolate. It has well integrated oak with firm tannins and a lingering palate.
