The grapes were hand-harvested and fermented with
native yeast in open top fermenters. The
resulting wine was aged for 18 months in French oak barrels and bottled
unfined.
Intense aromas of vine-ripened loganberry mingle with hints
of freshly ground Sarawak peppercorns and ginger cookie spices to create an
irresistible nose. The bright entry exposes a pure, focused core of black
raspberry coulis swirled with traces of allspice and Mexican vanilla. A touch
of white freesia appears as the wine lingers in an expansive finish.
Try a daring pairing of salmon sashimi, Black Forest ham and
Brie melts with blackberry preserves, or baked stuffed squash blossoms.
