The nose is an earthy mix of wood, rustic fruit and spice. The mouthfeel is round and supple. Flavours recall bramble fruits, black cherry, cacao and herbs.
Picked at Quarry Ridge Vineyard on September 25th as grape sugars averaged 21.1° Brix. After stainless steel fermentation, the wine was transferred to barrel, 90% to American oak, of which two-fifths were new, and the remainder to French oak.
The wine completed malolactic fermentation and aged for 18 months, before being bottled in April 2017.
At the time of bottling, alcohol measured 12%, 4.5 g/l residual sugar, 7.3 g/l titratable acidity and 3.48 pH.
Quantity bottled was 438 cases. Enjoy now to 2023.
Try with grilled rib eye or a thick, juicy, medium-rare T-bone steak.