Dark crimson with a purple hue.
Lifted aromas of upfront toasty cassis, sweet hazelnuts and chocolate coated mint leaf.
Rich palate of blackcurrant and mint with underlying notes of sweet toast. This is an elegant and well layered wine, with balanced acidity and supple tannins finishing with poise and a seamless length.
The Organic Estate vineyard provides all the fruit for this wine. Large static,
as well as the traditional open top fermenters, were both used to ferment on
skins over a period of eight to ten days, with regular pump-overs and head
plunging for maximum extraction of fruit flavours, colour and the delicate
fruit tannins. The wine was then transferred into French oak hogsheads and barrel aged for 11 months.
Classic grilled beef burger topped with melted Gruyère, Asian BBQ lamb ribs or a mushroom stroganoff.
Cool conditions in early spring enabled a subsequent long growing season. A warm dry summer subsided into ideal cooler autumn conditions prior to harvest.