The fruit was de-stemmed and not crushed in order to preserve freshness of character, and then fermented in 4T stainless steel open fermenters. Primary fermentation was maintained at cool temperatures for a period of seven days. Upon completion, the fruit was gently pressed to a stainless steel tank and allowed to carry out malolactic fermentation. Post secondary fermentation the wine was racked to a combination of French and American oak hogsheads (300L) in order to mature for a twelve month period. Plum red with purple hues. Aromas of black plums, cedar, chocolate and spice. The palate is rich and velvety, showing mulberry spice, blackberry and plum flavours. It has a fine supple finish with fruit and oak in perfect harmony.
Serafino Wines, McLaren Vale, South Australia