This new varietal in our Regional Range is harvested from a single vineyard in Albany. The fruit was picked at optimal flavour ripeness and crushed to a small open fermenter where it underwent a 10 day temperature controlled ferment with twice daily pumpovers. When we were satisfied with the intensity of colour, flavour and balance of tannin, the wine was pressed off skins before 50% of the wine remaining in stainless steel and the remaining 50% spending 9 months in older French oak barriques to balance. The result is a wine which is medium bodied, showing complexity and vibrancy of fruit on the nose and on the palate.
Deep inky red with a youthful bright hue.
Lifted floral aromas coupled with bright red fruits of cranberries and redcurrant.
Lighter in body than Cabernet Sauvignon, the palate is alive with an amazing level of fruit intensity and mid palate sweetness. The soft tannin component balances out the palate to give a lingering finish with a persistence of flavour.