Intense garnet in colour, with an abundance of morello cherries and
hints of five spice. Good acidity makes this wine a perfect food match.
4.5 STARS Winestate & Silver Medal Boutique Wine Awards, 90 Pts James Halliday
Grapes are harvested at approximately 14.0 Baume. Graciano has naturally high acidity and tannin in the grapes so it is important to get the fruit and acid balance correct before harvesting. The wine displays a brilliant bright crimson colour and has enticing aromas of mulberry, wild berries and spice. Grapes are de-stemmed to an open top fermenter and the must is inoculated and allowed to ferment between 28-30oC until dry. The cap is pumped over and splashed twice daily allowing plenty of air into the ferment for a minimum of 7 days. Once primary ferment is completed the must is bag pressed and racked to older French oak until completion of malo. Upon completion wine is racked, acid adjusted and put back to barrel. The wine is bottled within 12 to 18 months to ensure the style retains primary fruit freshness with a soft acid/tannin balance.
Food Pairing Notes
Serve with Tapas and Spanish dishes and strong flavours such as game, casseroles and pungent tomato sauces.