In 2017, the grapes were harvested on March 14 after a near perfect growing season. The grapes were destemmed and the cold soaked for about 4 days before awaiting allowing the must to heat up and naturally start fermentation. In order to extract only silky tannins, the fermenting must was punched down only once a day for 10 days. The wine underwent malolactic fermentation in barrel with about 10% new oak. After a careful barrel selection, the wine was blended before bottling in October 2017.
The wine is ruby garnet in colour. On the nose, the wine is all about fresh strawberry, cherry and raspberry with a hint of toast and clove spice from the oak. The palate is well balanced, showing bright red fruits with creamy oak notes subtly sitting around the wine and seamlessly integrating with the fruit. Tannins are silky smooth and weave the palate together producing a wine that is fruit forward, complex and long.
Halliday score 94 points
Alcohol: 13.7% | pH: 3.67 | TA: 5.2g/L | Dozen Produced: 665