Food pairing
Perfectly paired with barbecued foods, richly flavoured meats and game birds.
Production
The grapes were harvested at optimum night temperatures and Baume with individual vineyard selections kept seperately throughout.
Ferment temperatures started at ���20�C then were all owed to peak at 28-29�C and conducted in small static fermenters before being drained and pressed from skins then allowed to finish alcoholic and malolactic fermentation. Maturation was in French and American Oak.
