Hardy aromas combine cherry, beetroot, truffle, tea leaf vanilla and rich loam.
The mouthfeel is bright and pleasingly tart, while ripe red berry flavours consort with traces of parsnip, turnip, cocoa and cinnamon. The finish is alluringly spicy.
When harvested September 19th, sugars averaged 21.9° Brix. Primary fermentation took 15 days in French oak cuves. Half of the must fermented using indigenous yeast. The wine was then transferred to 300 L French oak puncheons for malolactic fermentation and to age for 16 months. Of these barrels, 16% were in first use. At the time of bottling in March 2015, alcohol was measured at 13%, titratable acidity at 5.5 grams per litre and pH at 3.6.
Total production was 152 cases
Roasted beet and ricotta salad with dill vinaigrette or roasted lake trout with mushrooms and artichoke puree.