Weather conditioned varied greatly throughout the year but overall temperatures fell in the normal range and rainfall was normal to above normal. Harvest time arrived with a warm September but October saw untimely rains which made things trickier. Overall it was a good harvest.
The juice underwent fermentation on its skins for 13 days, using selected yeast. Oak barrel fermentation and aging in French and American barriques for 19 months, this added an array of soft tannins and complexity to this rich red wine. This wine also underwent complete malolactic fermentation.
Earth and leather leads you into the ripeness of plum, black berry and black currant. Well rounded and smooth finishing with an acid that will cut through your favourite roast beef. A fruit finish that is lasting and enduring. Enjoy with lamb, roast beef, vegetable ratatouille, stuffed peppers or Portobello caps.
Brix At Harvest:23.6
Aging In Oak:19 months
Release Date:October 1, 2015
Honestly great wines.
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