Ruby Blend

Rack of lamb or pot roasts.

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.

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)

Our approach is classic, with a modern touch, We hand-select our grapes in the vineyards and once in the cellar we release their true inner character in a traditional way, combined with modern techniques, triggering all five senses: The Element, The Emotion, The Land, The Light and The People.