A rich colour and deep hue introduces your nose to a ripe and rich flavour. Mint and leaf at the front of the nose is followed by soft plums and ripe almost Christmas cake fruit. The vanilla softness on the nose takes you into a ripe and full palate weight with a soft, sweet oak palate length on the finish.

Tasting notes

A rich colour and deep hue introduces your nose to a ripe and rich flavour. Mint and leaf at the front of the nose is followed by soft plums and ripe almost Christmas cake fruit. The vanilla softness on the nose takes you into a ripe and full palate weight with a soft, sweet oak palate length on the finish.

Other text

The fruit is allowed to ripen to between 13 to 14 Baume in order to allow maximum fruit richness and flavour whilst giving a deep purple hue to the colour. The juice is fermented on skins for up to 3 weeks allowing soft tannins to be formed into the rich and soft palate seen in many great Merlots. The fermented wine is then drained and the skins pressed into a new vessel to allow a natural malolactic fermentation occur, giving a further softening and palate rounding to this soft variety. After settling, a portion of the volume is transferred to oak and allowed to mature for 6 months before blending back into the original wine, adding complexity and texture to the fruit driven palate. This wine is then chilled, clarified and bottled on the Estate to ensure maximum quality control in the final product.

Food pairing

A perfect accompaniment to this wine would be Rich rare char-grilled beef and asparagus or a rich confit de canard to bring out its juicy palate.