Grapes were harvested at 25 °B. Juice spent 6 hours on the skins before inoculation. Fermentation took place at 26°C for about 4 days. Pumped over 3 times daily during alcoholic fermentation. Malolactic fermentation was completed in tanks. Matured for 24 months in 300li French and American oak barrels. DESCRIPTION: Deep ruby colour. Plums, blackberry, and vanilla flavours on the nose. Bold ripe berry fruit and integrated oak flavours on the palate are complimented by soft ripe tannins. Can be cellared for up to 8 years.