Each parcel was selectively harvested at optimal ripeness and transported directly to the winery to preserve freshness and fruit purity. The fruit was gently destemmed and transferred to temperature-controlled red fermentation tanks.
A short cold soak before fermentation helped build colour intensity and enhance mouthfeel, extracting soft tannins and vibrant aromatics from the skins. Fermentation followed at warmer temperatures to maximise flavour development and structure, with regular pump-overs to ensure balanced extraction and integration.
Once fermentation was complete, the wine was gently pressed and transferred to French oak for six months’ maturation. This time in oak adds subtle notes of mocha and spice, while softening the tannins and building texture.
The final blend was carefully assembled to achieve harmony between ripe fruit, supple structure and a smooth, generous finish.
