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COLOUR
Dark crimson of full intensity, cherry purple on the rim holding with the slow tears on the swirl.

NOSE
Clean developing aromas of toasty cassis vapour charred sweet hazelnuts and a chocolate coated mint leaf.

PALATE
Clean layered medium bodied flavours of fleshy ripe blackcurrant and mint, with a background of sweet toast. Soft structured brittle tannins role throughout the palate towards a satisfyingly long finish.

WINEMAKING
The Organic Estate vineyard provides all the fruit for this wine. Large static,
as well as the traditional open top fermenters, were both used to ferment on
skins over a period of eight to ten days, with regular pump-overs and head
plunging for maximum extraction of fruit flavours, colour and the delicate
fruit tannins. The wine was then transferred into French oak hogsheads and barrel aged for 11 months.

FOOD PAIRING
Classic grilled beef burger topped with melted Gruyère, Asian BBQ lamb ribs or a mushroom stroganoff.

VINTAGE NOTES
Cool conditions in early spring enabled a subsequent long growing season. A warm dry summer subsided into ideal cooler autumn conditions prior to harvest.