Clovelly, Hutton and Estcourt.
Rich ruby red with garnet flashes. Plums and spice. Plums and spice repeated on the palate with an undertow of bruléed sugar and gentle soft tannins on a creamy aftertaste.
Grapes were harvested at 24° Balling, gently crushed, de-stemmed and cooled. After two days of cold soaking the juice was fermented until dry in stainless steel tanks at 24°C. Three pump-overs were conducted daily. After fermentation, 20% of the wine was matured in French oak barrels for 8-10 months and the remainder matured in stainless steel tanks with French oak staves.
WHEN TO DRINK
Enjoy with Rump or Sirloin steak with caramelised edges or herb flavoured sausages, both off the coals.