Picked at an average of 24.63° Balling. The grapes were cold soaked for 2 days. As the temp. increased, the must was inoculated with yeast. The must was fermented between 24 and 30° C and pumped over three times daily.

Extended maceration was given for 15 days followed by a fractional pressing. After overnight settling the wine was taken to new 225 li French oak barrels. Malolactic fermentation was completed in barrel.

A deep black red colour suggests the depth of character that the wine possesses.

Alluring aromas of ginger, paprika, mild cloves as well as rum & raisin are present in this wine that exudes sunshine.

Avoided are fatness and jamminess. On the palate there is richness marked by slightly caramelised plum pudding wrapped up in dry, juicy tannin and a very long herbaceous toasty finish.

This is a wine that will develop through 2012 for the patient.