Harvested at higher sugars -between midday and late afternoon- to ensure more dark fruit and jammy flavours. Grapes were handpicked. It was fermented at higher temperatures from 22- 26 degrees, then pressed at 8 balling to achieve a softer mouth feel. It was aged with staves, 40% French and 60 % American wood; to gain a fruity aroma, with a more complex mouth feel. Aged for 6-8 months.
Deep ruby red colour. Fresh fruity aromas of berries, cherries and plum, complemented by delicate wood maturation flavours.
Soft easy drinking, medium bodied wine with soft sweetish tannins.
Spareribs with Sticky Sweet and Sour sauce.