The fruit was hand picked in early to mid-April, crushed to open fermenter and after being kept cool for three days on skins it was then allowed to undergo a wild ferment. The separate varieties were pressed off and matured for 24 months individually, in a combination of new and older French (Cabernet and Merlot) and American (Malbec) barrels, before being blended together for bottling. This classic blend has wonderful deep hues of red and purple, with a nose of ripe fruit and spices. The palate shows juicy red and black fruit characters, primarily of blackberry with a firm tannin structure from the Malbec. No cultured yeast, filtration, fining or added tannins were used in this wine – in keeping with our natural biodynamic principles of grape growing and winemaking. As such this wine comes to you as a natural expression of our vineyard and soil.
FOOD This complex blend will match well with roast lamb or beef.
CELLARING This great blend will age and develop for at least fifteen years.