Details
Winemaking: 10-14 days of fermentation on skins at 28C / 82F, full malolactic fermentation, and nine months of aging in French oak barrels.
Tasting Note: Aromas of raspberry, sour cherry and wild berry, alongside seasoned characters of vanilla, cloves and oak, with a light touch of juniper; medium-to-full bodied and well balanced; long, fruity finish.
Serving Temperature: Best served at 16-18C / 61-64F.
Aging: Under proper conditions, the wine will age well for 3-5 years from time of harvest.
