Winemaking procedure: The different vineyards and parcels are hand picked in the early morning on Warwick Estate. The bunches are destemmed and the individual berries are sorted on a vibrating sorting table. From there the berries are crushed open slightly and pumped into open top fermenters. Different parcels are fermented dry with a variety of yeasts and daily pump over۪s done. The wine is then transferred to 225 L French oak barrels where Malolactic fermentation takes place. After Malolactic the wine is racked back to tank, sulphured and returned to barrel for ageing. The wine spent 27 months in 225 L French oak barrels (60% new, 20% 2nd fill and 20% 3rd fill). After ageing the wine was blended and a light fining took place. A rough filtration was done just before bottling. .
Winemaker۪s comments: The wine displays an intense ruby red colour in the glass. The bouquet is reminiscence of cherries, blackcurrants and has tones of dark chocolate. The pallet is full bodied with firm but silky tannins. Decanting is recommended to express the true essence of this Bordeaux blend.
Serving temperature: 16-18 C
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