Dusty red fruit and talc aromas laced together with oak and layers of aged characters. Up front ripe fruit flavours lead to a dryer mid-late palate finishing with quite firm tannins and hints of chocolate.
The vintage produced quite tannic reds that either required blending or ageing to soften, in this case, ageing. After crushing the must was cold soaked for seven days to extract some rich dark berry flavours. Fermented in contact with its grape skins until dry, it was then aged primarily in French oak for 12 months before bottling.
Ready to enjoy now, Short to medium term cellaring