The fruit was picked at optimum flavour level, crushed and pumped into an open stainless steel fermenter. The juice was left on the skins for eight hours to pick up colour and then run off into a tank where yeast was added to commence ferment. After a temperature controlled ferment of twelve days the wine was filtered and bottled. Colour a captive deep pink with bright magenta hues. Aroma lifted nuances of strawberries an glazed cherries with a hint of sugar and spice. Palate Initial fruit sweetness with berry fruit flavours that follow through with good acid and soft fine tannins, all integrated to deliver a crisp dry finish with length and depth.