The grapes were machine harvested in the early morning to maintain the fruits vibrant fruit characters. The fruit arrived at the winery with a baume (potential alcohol) of 13.5° where it was de-stemmed straight into its fermenter. The fermentation was carried out using commercial yeast to enhance the fruits primary fruit characters of raspberry and plums, which lasted about 9 days before being pressed into tank. A short amount of skin contact was used to keep the level of tannins low to make that soft easy drinking style. The wine then went through its malo-lactic fermentation on American Missouri oak planks to add spice and lift to the wine. Once the secondary fermentation was finished it was then filtered and left to settle in tank until being bottled 12 months later.
The end result is a wine with a fresh vibrant red colour that shows a nose full of red fruits and spices. The palate is soft with supple tannins making it a very easy drinking style.
Best drunk within 5 years.