The fruit was harvested by hand, with five small parcels harvested over five weeks to attain complex nuances.
Fermented in open top concrete fermenters with chilled ferments, hand pump-overs and cap submerging with
oak header boards for eight days; the process finished with barrel ferment and malolactic fermentation in new
French & American puncheons. Aromas of blackberry fruit, aniseed and spices carry through to the palate
which is rich, warm and generous.