Winemaker's Notes
"Classic, lifted nose of dark cherry, plum and red fruits, the palate has more black fruit notes with some lovely silky tannins and a long finish. Fleshy and well balanced, this is another sterling offering from the team at Wild Earth."

Technical Notes
"Ripe fruit was hand-harvested from the vineyards throughout April. Several separate fermentations were undertaken for this blend from different clones, with the fruit coming from both our Bannockburn and Lowburn vineyards. The fruit was de-stemmed, pressed, settled, and fermented slowly in open top stainless steel tanks. The must was left for 3 days on cold soak, and pumped over once a day during this time. The fermenters were warmed and innoculated with yeast to ferment the wines to dryness. Around 30% of the ferments were innoculated with wild yeast. The wines were then plunged three times a day for the first third of the ferment, then increased to four plunges per day at ferment peak. The ferments peaked at 32� Celsius, and plunging continued until the ferments were dry. Limited post maceration took place for up to 3-4 days post ferment, and the ferments tasted daily once dry until the tannins were homogenised. The wines spent an average of 2-3 weeks on skins to extract tannin, colour and aromatics. The wines were then gently drained and pressed, and tank settled for 2-3 days, then racked to French oak barriques, of which 30% were new oak. The wines were kept cool and humid in the barrel hall until spring, and topped frequently during this time. The room was then warmed and the barrels underwent malo-lactic fermentation. The wines were then racked out of barrel and blended in tank in February. This wine is unfiltered, but went through cross-flow filtration prior to being bottled late March. TA 5.25 g/L; pH 3.56; 14% alc."