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Skins and juice are fermented together and mixed four times per day to ensure maximum colour and flavour is extracted. Pressing of the skins starts when the tannin/fruit balance is optimal. Malolactic fermentation takes place in two and three year old French oak and is then aged for a further six months. Deep purple in colour, with lovely plum and chocolate aromas. Rich, ripe fruit flavours with a hint of vanilla on the palate and a long finish. A perfect match with lamb cutlets.
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