Harvested from mature east and west facing vineyards established on mother soils of decomposed granite. Part whole-berry fermentation and softer pump-overs extract aromas of red plums and dark bitter chocolate. French oak maturation seasons the wine to accentuate the seductive flavours and generous velvety tannins.
The grapes were harvested between 6th of March and 26th March 2014 at 20.5-25˚B
Fermented in overhead retort-shaped, stainless steel fermentors at 26-28°C. Pump-overs were done three times daily over the fermenting cap. A small portion received extended maceration while the remainder was pressed immediately after fermentation. After settlement the wine was racked into barrels where it underwent malolactic fermentation.