Enjoy this wine with game meats and venison.
The fruit was hand-picked in the cool autumn mornings. It was later de-stemmed and transferred to open top fermenting vats to cold soak for 5-6 days prior to fermentation. Fermentation took place in small vats using selected yeast. The fruit was hand plunged 3-4 times daily to ensure gentle colour and flavour extraction. Racked to new (44%) and 1 and 2 year old French oak barrels, the wine was left to mature and underwent a spontaneous malolactic fermentation in spring. The wine was barrel aged for 11 months prior to bottling