The 2010 is ruby red in colour, with hues of blue and violet. Aromas of
ripe red and black fruits mix with chocolate, coconut and vanilla. A
finish.
The winter was relatively mild. The spring was very dry with average
temperatures, and no rain. The summer was very hot and dry, which
gave intense flavours from very ripe grapes. Irrigation was a necessity
to avoid stress and ensure very good balance and structure in the
grapes.
Grapes from different vineyards were vinified separately before the
final blend. After de-stemming and crushing, fermentation took place
with indigenous yeasts in temperature controlled stainless
steel between 24- 28ºC. During the 15 day fermentation-maceration
process the must was pumped over and punched down for optimal
extraction of ripe tannins and good colour. A brief period of oak
treatment was carried out to emphasise the natural spiciness of the
variety. The wine was bottled without fining or filtration and was
released after three months in bottle
14.1% ABV