Crushed into open top fermenters where it underwent a 3-day cold soak. The must was inoculated with cultured yeast, colour and tannin were extracted from the skins by plunging for a period of up to 9 days. After pressing the wines were transferred to a combination of stainless steel and oak barrels for a maturation period of 12 months.

COLOUR:Deep purple.

AROMA:Fresh blue and black berries coupled with spice.

PALATE:An intense palate of fresh fruits with a lovely tannin structure. Classically medium bodied, exhibiting true Hunter regionality with its perfectly balanced acidity and impeccable length.