An abundance of plums with faint black pepper, a hint of bacon and cigar box aromas in the background. A rich and full-bodied wine with a good tannic structure and ample ripe fruit flavours.
In the Cellar
Each vineyard block was vinified separately. The grapes were fermented on the skins in open tanks at 25°C for five to seven days and left on the lees for four months to impart intensity of colour and flavour as well as to ensure sufficient structure to enable the wine to age well. After malolactic fermentation, the wine was aged in a combination of new, but mainly second- and third-fill French oak, and a few new American oak barrels.
|John Platter Ratings||4 stars|
|Winery / Producer||Allesverloren|
|Maturity||Ready, but will improve|
|Bottle Size||Bottle 75cl|
|Residual Sugar||2.4 g/l|