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Colour: Dense, plum red.
Bouquet: Vibrant red fruit aromas with a spicy, earthy complexity.
Palate: Intense fruit, supple texture and fine-grained tannin produce an elegant palate with a touch of sweet oak.
Machine picked grapes in good condition were destemmed and partially crushed into stainless steel fermentors.
These were held at 7 C for 11 days to extract maximum colour and flavour. The tanks were warmed for fermentation and the juice racked and returned twice daily to keep the skins wet.
After fermentation the wine was pressed off skins into oak barrels (10% new) where it matured for 9 months before bottling in March 2002.
