Warm and dry conditions through flowering ensured good berry set. Average temperatures during February / March provided long and even ripening and allowed for fruit to be picked at optimal maturity.
In the winery berries were de-stemmed and co-fermented with 5% Viognier in two-tonne open fermenters. Post fermentation, barrel maturation took place for 18 months.
The bouquet offers dense blackcurrant, lifted violets and spice. The structured palate has excellent weight with an abundance of forest fruits and lingering fruit sweetness.
Cellaring: 4-6 years
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