published on: Tuesday, 23 June 2015
Smooth easy drinking. Slightly wooded and well balanced. Red fruit on the nose. After destalking and crushing the mash was flash pasteurized to 85˚C and then re-cooled to 24˚C .The mash was then inoculated with a selected yeast strain. At about 2˚ Balling the mash was pressed. French oak was used for 7 months. After maturation the wine was lightly filtered before bottling.