Tasting Note - Aromas of spiced rhubarb, sweet red cherries, Asian five spice and vanilla mingle with earthy notes and the distinct fruity spice notes of sassafras forest. The palate is seductive with fleshy red and black cherries. It develops with spices from the whole bunch inclusion and French oak barrels.
Best Enjoyed - WithSmoked roast beetroot with silky skordalia or roasted duck with a black cherry and Madeira sauce served with creamy mashed potato.
TreatmentFermentation started after two or three days and continued for four to five days, with up to five per cent whole bunches. The cap was plunged twice a day to extract colour and tannin from the skin. The wine was then pressed and settled before being placed into French oak barriques for 11 months, where malolactic fermentation took place.
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