Single Estate, Single Block, Single Ferment then Blended
By getting it into the winery from vine to winery within the hour. The green stems from the bunches are gently removed, the berries are then crushed and open fermented for 14 days punching down the skins into the must encouraging the interaction with the skins and fermenting juices. One third is fermented and aged in barrel during malolactic and then on lees for 6 months. After it is racked its blended and bottled.
Grapes: Rondo, Pinot Noir, Cabernet Noir
Appearance: Ruby Red, great clarity.
Nose: fruity, plum and strawberry.
Tasting Notes: A medium red with mellowed, tannic undertones & long fruit filled finish.