COLOUR

Deep ruby red with a solid crimson purple rim and slow tears on the swirl.

NOSE

Clean delicious aromas of blackcurrant, toasty nutmeg and a slight tobacco leaf and menthol edge.

PALATE

Wild berry aromas with cassis, dark cherry, nutmeg and roasted cocoa beans envelop a plush velvet tannin overlay and lingering toasty finish.

Clean layered medium bodied flavours of fleshy ripe blackcurrant and mint, with a background of sweet toast. Soft structured brittle tannins role throughout the palate towards a satisfyingly long finish.

WINEMAKING

The Organic Estate vineyard provides all the fruit for this wine. Large static, as well as the traditional open top fermenters, were both used to ferment on skins over a period of eight to ten days, with regular pump-overs and head plunging for maximum extraction of fruit flavours, colour and the delicate fruit tannins. The wine was then transferred into French oak hogsheads and barrel aged for 11 months.

FOOD PAIRING

Classic grilled beef burger topped with melted Gruyère, Asian BBQ lamb ribs or a mushroom stroganoff.

VINTAGE NOTES

Cool conditions in early spring enabled a subsequent long growing season. A warm dry summer subsided into ideal cooler autumn conditions prior to harvest.