Fermentation: 100% French oak (old)
Alcohol: 13.5 %
Titratable Acidity: 7.32 g/l
Juice was settled, racked off heavy solids and then natural fermentation began in tank. Once the tank had dropped a Brix, the volume was sent to barrel to continue fermenting to dryness, with a portion of new oak. Post primary fermentation the wine was left for an extended period on the lees and mixed to add complexity to the wine. The barrels underwent natural Malolactic fermentation in the spring. The barrels were topped and stirred weekly.
This is a smooth, complex wine with aromas of ripe stone fruit, savoury oak and lightly toasted hazelnut. Rich in minerality and with texture, beautiful balance and finesse, this wine will match with a variety of dishes, in particular chicken or pasta. Food: Match with delicate white meats such as chicken or pasta dishes.
Download tasting notes in printable PDF format
Purchase this wine now from Southern Boundary Wines Online Shop