Utilizing traditional winemaking practices such as small fermentation tanks, natural fermentation (i.e. no yeast additions) and gravity feeding. As with all varieties produced at Sanguine Estate, the grapes were destemmed, lightly crushed and then naturally fermented with wild indigenous yeasts in small open fermenters. The wine is then transferred via gravity (to avoid pump shock) to predominantly French oak barriques (approximately 15% new) and left to mature for approximately 12 months.
The result is a very dense bright purple hue. Ripe rich plum and cherries with a slightly smoky herbaceous edge. Very alluring rich fruit comes through in volume on the palate, wonderfully textured with soft tannins and a very long sweet fruit finish.
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