Diamond in the Ruff Red (Single Serve)

Winemaking: At harvest we picked when the flavours were ideal and the sugars were high. This red was fermented in small 1-tonne vessels for optimal skin to juice ratio. Different yeast strains were used for complexity and character with best temperatures maintained throughout the fermentation process. After alcoholic fermentation was complete each batch was gently pressed off of their skins in our Diemme Velvet bladder press, to settle before being racked and transferred to its ageing vessel where the wine went through malolactic fermentation. (20% of this blend was oak aged in barrels for 20 months.) After malolactic fermentation and further aging was complete, blending trials were carried out with particular care.