Dark purple in colour. At first, the toasty oak dominates, but after some aeration notes of blackberries, black pepper and violets appear. Meaty and very full-bodied, this wine has been described as “not suitable for vegetarians” by a Chilean sommelier! The tannic structure and aromas will benefit from careful ageing for at least 6 years. Preferably serve at 14 – 16ºC.
All fruit was sourced from our own vineyard - located within the coolest, westernmost reaches of the Casablanca Valley. Sourced from a hillside block facing north-east, planted in 2009 on red clay soil derived from granite. Plant material is clone 777, which regularly yields the darkest, most structured wines.
After arrival at the winery the grapes were gravity fed to a small open-top tank. A 5 day cold soak (at 5ºC/41ºF) ensued after which time the must was warmed and fermented spontaneously during 6 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were hand-plunged twice daily in order to extract the ideal amount of tannin and colour.
Following the completion of fermentation the young wine was then drained to a mixture of new (35%) and second and third use (65%) French oak barrels for 12 months during which time it was racked twice: once in the spring (upon the completion of malolactic fermentation) and then once again shortly before bottling on 7 August 2018. 650 cases produced.