Vinification Details
Once harvested the grapes are de-stemmed, crushed and then left on their skins for 15 to 20 days to optimise colour extraction and to obtain a rounded wine with good structure. Part of the blend is aged in oak to add complexity to the wine’s aromas without excessive oakiness
Tasting Notes
Medium intensity ruby red in colour, with inviting aromas of blackcurrants and vanilla spice. The palate is medium bodied and soft, with blackcurrant and red berry flavours and a hint of spicy vanilla oak on the finish