From the winemaker…
Hand harvested, 54% de-stemmed and given a 7 day pre-fermentation cold maceration to extract colour and aroma. After an indigenous fermentation, with a single plunging per day, the wine was given another 5 days post fermentation time on skins. Wine is then transferred to 1-4 (18% new oak) year old French medium toast barriques for a 10-month maturation, before racking and bottling. Estate Vineyard composition: 31% The Fusilier – Bannockburn, 20% – The Last Chance – Earnscleugh (Alexandra), 15% The Red Bank – Earnscleugh (Alexandra) and 34% The First Paddock – Gibbston.
Redcurrant with wild herbs and blackberry follow into a lovely gorgeous mineral flow giving exuberance, freshness and poise, showing complexity and evolving tannins which will age well.
Ageability: Drink now and up to 7 years. This wine will drink well in its youth and has the potential to age.
