The grapes were crushed and fermented for two weeks on skins then gently pressed and transferred to premium oak barrels for maturation. The barrels were tasted, selected Coonawarra Cabernet.
Deep brick red to purple-black hue. Blackcurrant and spicy plum notes on the rose invite you to the mint and blackcurrant flavours on the palette.
The wine is beautifully balanced with structured tannins from the small oak that hold the wine and allow for a lingering long cedar like finish
—Peter Douglas, Winemaker
