Dark fruits aromas with blueberry evident, warm with black pepper and dried herb notes. Vanilla and boysenberry prominent on entry followed up with plum and prune. Finely structured and supple with some savoury complexity and spicy finish.
The fruit was fermented on skins for between 7-10 days. The wine was then drained and encouraged through malolactic fermentation. Blending took place in October 2017, the wine then spent some months maturing in oak, and bottled shortly after that.
Can be enjoyed with pasta, or as an accompaniment to beef or lamb dishes.