Winemaker notes: These are picked early in the day in mid-October when they have reached 20.2 brix, and arrive at the winery within hours of picking. The grapes are destemmed, crushed and fed into a rotor fermenting tank. Maturation temperature for this wine is controlled at 26 degrees Celsius. The key to the intense flavours and spicy aromas are the mature grapes and modern technology. This modern piece of technology allows for strict temperature control during fermentation: its gentle agitation of the wine extracts more colour and tannin from the skins, and the partial pressure this vessel is under during the time of fermentation allows higher concentration of fruit flavours to remain in the wine. Finally, this wine undergoes malolactic fermentation in the barrel room, which stabilizes its red colour and enhances its firm tannic finish.
Medium ruby red color. I get raw red pepper on the nose. Plummy with some balanced acidity on the palate. Good body and goes down easy with a crisp finish. Toss it in the fridge 30 minutes before serving and it will be awesome. Easily had for under 10 bucks.
Price:Value rating
4.3/5
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