Vineyard: Stockwell Road, Angaston
Fermentation: Destemmed and fermented in open fermenters for 5 to 7 days. Twice daily pumpovers by real humans.
Wood: Seasoned oak Puncheons and hogsheads for 14 months
Nose: Dark cherry, plum, black peppercorns, cinnamon and floral notes
Palate: Full bodied, soft and generous. Fresh dark berried fruit flavours and smooth tannins keep the wine fresh and persistent
Cellaring: Drink now to 5 years