Fruit is sourced from a few vineyards all aged15-40years. Once machine harvested all parcels are handled separately until blending. They are crushed into open fermenters, beginning with a 5 to 7 day cold soak followed by 14 days actual fermentation using selected yeast strains for primary fruit definition and primary fruit flavour retention. The juice is separated at pressing into free run and pressing parcels settled in tank over night then straight to oak. The final blend is selected from all parcels after 18 months in oak 5 + year old French and American oak.
The wine displays bright red and dark fruits, Satsuma plums and raspberries and black berry fruit. Hints of dusty, toasty oak.
Palate is soft and smooth and round with medium to full body weight. Ripe fruit flavours of plums and blackberry fruit fill the mouth supported by subtle toasty and vanilla oak flavours.