Grapes were harvested optimally ripe and hand sorted in the Mentors cellar to ensure only the best fruit is used for fermentation. After two days of cold maceration the juice was inoculated with a selected yeast strain. Alcoholic fermentation lasted approximately ten days and during this time was pumped over every four hours. Wine was racked off the skins, settled and transferred to barrels where malolactic fermentation took place for three weeks. The wine was then racked and cleaned, and returned to barrels. After 12 months, the best wines were selected to mature for an additional six months. In total during the 18-month maturation period the wine was racked twice. This wine is truly about selecting the best-of-the-best.
Tasting notes:
Nose & Palate: This is a concentrated red wine with aromas of pencil shavings, flowers and herbs, and subtle nuances of mocha and sweet spice. The palate is rich and juicy with upfront fruit sweetness. The angular tannin structure is well integrated and complements the intense, lingering finish.
