Description
The fruit from all sites was handpicked and then transported back to the winery where it sat in a cool room overnight.
50% of the fruit was whole bunch fermented.
All the remaining fruit was destemmed and cool soaked for 4-5 days until Indigenous fermentation took place.
Red fruits dominate the vibrant nose with some Turkish delight and earthy aromas.
The palate is rich with red and blue fruit that moves through the fine-grained tannins,
finishing with some subtle spice.
Size: Each
