Vigne d'Or Red Blend 2018

This elegant wine is a blend of 51% Cabernet Sauvignon, 26% Syrah, 18% Merlot, 3% Petit Verdot & 2% Cabernet Franc made in open-top French oak fermentation vessels. Firm tannins & earthy flavours give it classic appeal whilst the velvet-textured, oak infused-palate makes it immediately accessible. On the finish it has hints of balsamic reduction which neatly dovetail the wood-scented, vanilla pod notes obtained from time in oak barrels. After spending two years in oak it was furthur matured in bottle to give it a silky, velvety finish. Gold Medal Mundus Vini 2023. Double Gold Gilbert& Gaillard

Most of the fruit is Philadelphia sourced, with about 14% of the blend (Syrah) coming from Wellington. Risk and reward weighed heavily in the daring winemaking approach employed to produce this wine. Very little sulphur dioxide was added to the destemmed and crushed fruit as it made its way to the open-top French oak fermentation vessels. Indigenous yeast fermentation followed by spontaneous malolactic fermentation and a long post fermentation maceration period of 3 weeks culminated in this expressive, boldly structured blend. The combination of firm tannins and array of earthy flavours provide this wine with classic appeal, however the velvet textured, oak infused-palate satisfies immediate accessibility with moreish appeal. Aged for 2 years in a combination of new and used French oak barrels, the wine was further matured for almost 2 years before bottling in February 2022. This lengthy maturation results in the balsamic-type reduction characters, which neatly dovetail the wood-scented, vanilla pod notes from time in oak.

Risk and reward weighed heavily in the daring winemaking approach employed to produce this wine. Very little sulphur dioxide was added to the destemmed and crushed fruit as it made its way to the open-top French oak fermentation vessels. Risk and reward weighed heavily in the daring winemaking approach employed to produce this wine. Very little sulphur dioxide was added to the destemmed and crushed fruit as it made its way to the open-top French oak fermentation vessels. Indigenous yeast fermentation followed by spontaneous malolactic fermentation and a long post fermentation maceration period of 3 weeks culminated in this expressive, boldly structured blend. The combination of firm tannins and array of earthy flavours provide this wine with classic appeal, however the velvet textured, oak infused-palate satisfies immediate accessibility with moreish appeal. Aged for 2 years in a combination of new and used French oak barrels, the wine was further matured for almost 2 years before bottling in February 2022.

Indigenous yeast fermentation followed by spontaneous malolactic fermentation and a long post fermentation maceration period of 3 weeks culminated in this expressive, boldly structured blend.

Aged for 2 years in a combination of new and used French oak barrels, the wine was further matured for almost 2 years before bottling in February 2022.