Colour: Very deep ruby red.
Nose: Highly concentrated berry fruit with typical background smokiness.
Palate: Medium to full bodied, balanced, rounded and well structured. Will improve with bottle age.
Can drink now or keep for 3 - 5 years.
Red meat, rich casseroles and spicy pasta dishes.
In The Vineyard
Irrigation: Extended Perold
Trellis System: Drip
Soil: Deep Loam & Alluvial
Climate: Hot dry summers & heavy winter rains
About The Harvest
Type: Hand picked
Date: 09 February 2005
Yield: 9 tons / ha
In The Cellar
After destalking and crushing the mash was flash pasteurized and then re-cooled to 25°C . The mash was then inoculated with a selected="true" yeast strain and fermented dry at a controlled temperature of 24 - 25°C. After pressing, the wine was matured in new and used French Oak for 12 months prior to sterile filtration and bottling in April 2006.