Layered with a bold complexity of ripe fruit flavour and spicy, smoky oak characters. The combined texture of fruit density and lees work provides a focal point that is balanced by fresh and firm acidity.
Enjoy with white fish and vegatble dishes.
Wine makers note "After gentle pressing, the juice was 100% barrel fermented in French oak. The wine remained in barrel for one year of maturation (18% new oak). Regular lees stirring was used in order to build aromatic complexity. The wine naturally went through 70% malo-lactic conversion. The final blend was compiled in January 2014 and bottled the following June."