Grapes were harvested at 25,5 °B. Spent 6 hours on the skins before inoculated with NT.50. Yeast Fermented at 26°C for about 4 days. Fermented dry on skins Pumped over 3 times daily during alcoholic fermentation. Malolactic fermentation was completed in tanks. Matured for 32 months in 300 l French oak barrels, of which 50% were new. DESCRIPTION: Deep garnet colour. Cedarwood, blackcurrant and fruitcake on the nose. The palate is packed with rich, ripe dark fruit, which is beautifully balanced with sumptuous oak and velvety tannins. Can be cellared for up to 8 years.