Vibrant crimson core with a lighter hue. Lifted aromas of blackcurrant and ripe dark plums with hints of black olive, sage and spices. Flavours of ripe blackcurrants and dark plums dominant the palate with a savoury hint of black olive. The fruit is integrated with oak flavours of cinnamon and cedar spice. Chalky tannins give this wine length.
The two Bordeaux varieties were processed individually with a portion fermented in open fermenters at temperatures up to 28°C. Control of tannin extraction and flavour preservation, were integral in the fermentation. The wine was pressed to Bordeaux style French oak to complete malolactic fermentation. The wine was blended from its components after maturation.
Slow roasted leg of lamb with garlic and herbs served with roasted vegetables.