A deep inked red violet colour. An expressive & intense nose, ripe black fruit aromas, spicy notes such as black pepper & bitter chocolate. Well integrated oak. Balanced & elegant mouthfeel. Velvety texture. Medium tannins structure with a round mid palate & a long finish. Ideal companion for elaborated dishes such as marinated duck breast & well seasoned angus steak. 96% Carmenere, 4% Merlot. ...

Intense fruit aromas of sweet citrus fruit, white flowers, fresh tropical fruits & sweet spices. Elegant & concentrated in the mouth, with a creamy texture balanced by a crisp citrussy edge. The grapes for this single-vineyard wine are sourced exclusively from the biodynamically-farmed Atalayas Vineyard in the Casablanca Valley. Its rolling hills offer steep exposures which are the source of an array of mesoclimates. The soils are of a granite origin, slightly acidic, with low fertility. Sensitive to erosion, they need to be protected by green cover management. The grapes were carefully h&-harvested in the early hours of the morning over a period of about a month, & transported to the winery in refrigerated trucks. Winery For the 2009 vintage, there was forty-seven percent whole cluster pressing & fifty-three percent of maceration into the press before fermentation. Just over half the juice was fermented in new & used French barrels, while the rest was fermented in stainless steel tanks. Following fermentation, the barrel-fermented juice was aged in barrels for ten months (36% new oak) with lees stirring twice a month. Twenty percent of the wine underwent malolactic fermentation. ...

Colour: Intense ruby red with a violet edge. Nose: Intense, with aromas of red fruit such as raspberry & strawberry
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Intense aromas of red berries & spices, with vanilla & rose complexity. Medium-bodied with a firm Pinot structure, this is long & aromatic in the mouth. The grapes for this single vineyard wine are sourced exclusively from the biodynamically-farmed Atalayas Vineyard in the Casablanca Valley. Its rolling hills offer steep exposures which are the source of an array of mesoclimates. The vineyard is located on slopes facing various directions. Effective canopy management & a green harvest ensure the health of the grapes. The soils are of a granite origin, slightly acidic, with low fertility. Sensitive to erosion, they need to be protected by green cover management. The grapes were carefully h&-harvested in the early hours of the morning & transported to the winery in refrigerated trucks. Following hand picking, twenty-four percent of the grapes underwent a bunch selection with seventy-six percent h&- destemming. The must was fermented with native yeasts at 24-26°C, 100% in wooden vats. Following malolactic fermentation in wood, the wine was aged in French oak for fifteen months. ...

Limited stock. Bright red ruby colour. Elegant, with black & red fruit aromas such as plums, blackberry & flowers. Very nice freshness & complexity. Fresh plums & blackberry flavours & long finish. Serve at 12C (53F). Ideal companion for medium seasoned dishes, mushroom risotto, grilled fat fish such as grouper, tuna, cod or octopus. ...

Colour: Intense & dark inky red colour with violet shades. Nose: Complex & intense nose. Very floral & fresh red fruit
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Colour: Brilliant red violet colour. Nose: Ripe red fruit aromas such as berries with some notes of sweet spices &
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Subtle nose with white flowers, pears & sweet spices from the oak at the finish. Medium-bodied & nicely concentrated on the palate, with a long, fresh finish. ...

Handpicked during the last week of March & first week of April. Cold soaked for 1 day. Fermentation at 16 Deg C-22 Deg C; 20% in French barrels for 5 months. Light Ruby in colour with a pink rim. Bright & lively, on the nose, full of wild strawberries & red apples. Juicy soft & fun. Mid weight with balanced ripe tannins. Lots of squashed summer red fruits & just a touch of leather. Beautifully long & clean. Serve with a variety of cheese, smoked salmon, chicken & soft pork. ...

Harvested by hand the last week of March & first week of April. Skin contact for 4-6 hours at cold temperatures. Fermented in stainless steel vats for 20 days at 14 Deg C -16 Deg C. Bright & fresh with notes of melon & kiwi. Enjoy with seafood, salads & goat cheese. ...