Smooth, medium-to-full bodied entry opens nicely on the palate to reveal waves of rich black cherry, cassis spice and creamy oak. The powerful fruit flavors and well-balance, firm tannins carry through for a long savory finish.
Post fermentation all the stainless steel and oak lots age for eight months prior to six months in bottle.
Two-thirds of the lots fermented in stainless steel at cool temperatures to enhance freshness and bring out the crisp stone fruit aroma’s and flavors. The remaining lots are barrel fermented at slightly warmer temperature to retain natural salinity and minerality. A combination of native and cultured yeast strains are used to enhance complexity
Green apple and honeysuckle aromas are closely followed by pretty stone fruit, white peach and apricot, with just the right touch of soft, toasty vanilla.