Tasting Notes: Vivid redcurrant freshness carefully balanced with a smoky tobacco aroma. This smooth and juicy wine is an excellent example of Valpolicella's prinicipal red grape variety. Deep, rich and supple – perfect with food or without.
Winemaking: Slow fermentation to extract maximum colour and flavour. Short maturation in oak barrel before bottling.
Tasting Notes: On the nose there are hints of black pepper and grilled red peppers, melting together with tobacco, chocolate and oak. This is a medium bodied wine with a backbone of big, mouth-filling tannins. Spicy notes cling to the palate through the long finish Winemaking: Whole berry fermentation took place followed by cold maceration lasting for 15-20 days. The wine was aged in French and American oak.
Tasting Notes: On the nose there are hints of black pepper and grilled red peppers, melting together with tobacco, chocolate and oak. This is a medium bodied wine with a backbone of big, mouth-filling tannins. Spicy notes cling to the palate through the long finish
Winemaking: Whole berry fermentation took place followed by cold maceration lasting for 15-20 days. The wine was aged in French and American oak.
This red is a blend of Syrah with a little Viognier. It is fresh, honest, has a sense of its southern French, terroir, perfect by the glass or with a good lunch.
Matured for 12 months in French and American Oak, this wine is unfiltered and unfined with strong berry fruit flavours, a very smooth drink.
Steel fermented at contolled temperatures using grapes from 100 year-old phylloxera-resistant vines living in sandy soils in Oakley and grapes from Paso Robles too. Matured for 9 months in 25% new french oak. Flavourful and smooth, offering big cherry, raspberry and chocolate notes with hints of cracked black pepper and plum.
