Winemaking: Each component was harvested separately, de-stemmed and sorted into tank. The wines spent between 20 and 40 days depending on the tannin structure with three or four pump overs per day and then pressed to undergo
malolactic fermentation in barrel and tank. After completion the wine was racked to French oak barrels (60% new oak was used) for a period of 27 months before a strict selection process, where only the best barrels from the best blocks are selected. Wines are blended together and allowed to clarify naturally before bottling in September 2018.
Food pairing: Braised beef short rib bordelaise with
pappardelle pasta and crispy baby
vegetables. Grilled Mediterranean vegetables
marinated in dried oregano with baba
ghanoush and toasted pumpkin seeds.