Deep ruby red, with dark berry perfumes overlaid with spiced, dark plum & cherries. On the palate, it is concentrated & full-bodied, with the classic Barbara acidity lifting & accentuating the red fruit characters. Blackberries, savoury spice & nutmeg blend with ripe plums & supple tannins. A long, elegant finish. Maceration & fermentation occurred in temperature controlled stainless steel tanks between 26-28°C. The must remained in contact with the skins for about two weeks. Pumping over did not occur, instead, horizontal tanks with constantly rotating mechanised paddles were used to achieve good extraction & colour. The wine remained in a temperature controlled stainless steel tank for a few months before being transferred to 100% new oak barriques for malolactic fermentation & 14 months ageing.