The inaugural release of this wine coming from the Cooinda Vale vineyard and also some sourced from close by in the Coal River Valley The fruit was handpicked. 100% destemmed. 20 days on skins inoculated with XR yeast. Matured for 11 months in French oak puncheons (500 litres) of which 30% was new.
Fragrant aromas of red currant, blackberry and white pepper forms the foundation of this wine. The palate is abundant with notes of red cherry, raspberry and cinnamon bark before softening into impressions of confectionary raspberry and smoked charcuterie.
