Our red wine vinification is very traditional. Hand harvested, before being destemmed and sorted on a vibrating table, the grapes were destemmed and not crushed. Once wild fermentation had started the skin cap was softly punched down 2-3 times per a day to achieve desired extraction. Post fermentation the wines underwent extended maceration; the wines were tasted regularly in order to assess the extraction level and when to press-off. Once pressed off, the wines undergo spontaneous malolactic fermentation in barrel where they were aged for 12-16 months, in 500L French oak barrels, of which 25% is new oak.
SYRAH (27%) is dense and powerful, but with bags of ripe red berry fruit and spice. It provides the warmth in the blend that is a perfect counterpoint to the coolness of the Iona contributions.
CABERNET SAUVIGNON (40%) The typical flavour profile is classically Cabernet with deep, dark cassis and cigar box aromas.
PETIT VERDOT (11%) It is very tannic and dark, but brings great colour, structure and aromatics to the blend.
PINOT NOIR (9%) Contributes red fruit, floral perfume and soft, elegant tannins to the blend.
MOURVÈDRE (7%) Lends weight, spice and wild berries to the blend.
VIOGNIER (6%) is a very aromatic varietal and brings perfume to the blend. Jasmine, almonds and peaches are classic Viognier aromas.