Ruby Blend

Once de-stemmed, the berries underwent a second sorting, which further removed excess stems, raisin berries, and leaves, before proceeding to whole-berry fermentation in a wooden vat. A soft tannin structure was achieved through regular remontage of the wine. (French term for the process of pulling out wine from underneath the cap of grape skins and pumping it back over the in order to stimulate maceration)

A certain amount of sorting and selection took place in the vineyards leaving sun-burnt berries on the vines.

The total maturation of the skins was 15 days and once malo-lactic fermentation was completed the wine further matured in 225L French oak barrels for 18 consecutive months.