Wonderfully deep garnet, this Carmenere exhibits complex aromas of ripe black fruits and spice. Flavours of plump Doris plum, fruit cake, and black currant are enveloped by the rich, velvety palate. Fine tannins and excellent structure give length and longevity.
Winemaker: Anita Ewart-Croy
Selectively hand-harvested and then gently destemmed, partially crushed Carmenere berries were then plunged twice daily in a small open fermenter while complexity enhancing yeast conducted the ferment. Once dry, the Carmenere skins were pressed from the wine, and the wine was transferred to American and French barriques for malolactic fermentation. After 18 months of maturation in wood, this wine required no additional fining before filtration and bottling.
Enjoy With …
Enjoy this complex Carmenere with duck, venison, and lamb dishes.
This spicy elegant wine will develop even more complexity during the next 5 – 10 years.
|Release Date||1st October 2017|
|Harvest Date||6th April 2016|
|Bottling Date||15th September 2017|
|Alcohol Content||12.5 %|
|Residual Sugar||0.18 g/L|
|Total Acidity||5.88 g/L|
|Brix at Harvest||23|