Winery description

"Picking occurred in mid-April. After arrival at the winery, the grapes were crushed and then left in contact with their skins for a short time to macerate. Following pressing, the juice was transferred into old oak puncheons, where it was left to ferment naturally. The wine was then matured for approximately 3 months in these barrels prior to bottling. A delightful patchwork of sweet and savoury aromas titillate the nose, lychee, mango and Turkish delight at first, segueing into notes of cinnamon, cloves, potpourri, and a lick of ginger. The palate is opulent and plush, with a textured mouthfeel backed by refreshing acidity and subtle sweetness. Pre-ferment skin contact has added some additional structure together with ripe phenolics, balancing the wine and complementing its off-dry, spicy finish."