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Winemakers notes
All grapes were hand harvested at optimum ripeness, with bunch selection during picking. Fermentation took place in small purpose built fermentation tanks with a typical maceration period for batches lasting approximately three weeks. Tanks were temperature controlled with pumping over or punch down of the cap taking place four times a day. All skins were basket pressed and transferred to oak barriques for malo-lactic conversion. Maturation took place over 24 months in 80% new, 100% French oak barriques, with five rackings. The wine was bottled without fining or filtration.
Aroma
An intense aroma of red fruits and spices with leather, cedar and cigarbox notes, complimented by fine oak.
Palate
Sweet rounded berryfruit flavours are complimented by chocolate, spices and fine oak tannins. This wine shows sweet fruit, a silky texture and firm structure.Slightly drying tannins will with time integrate with intense fruit flavours making a harmonious wine to age with grace.
Food
This wine is an ideal accompaniment to full flavoured red meats. It may be drunk on its own or with a variety of cheeses.
Cellaring
The Aviator is a wine of great concentration. In the early stages this wine may taste slightly extracted and out of balance. With time it will harmonize and become more integrated. The tannins will become more supple with a broader mouth feel. Ideal drinking is from 2004 till 2010.
