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"Deep ruby red, with dark berry perfumes overlaid with spiced, dark plum and cherries. On the palate, it is concentrated and full-bodied, with the classic Barbara acidity lifting and accentuating the red fruit characters. Blackberries, savoury spice and nutmeg blend with ripe plums and supple tannins. A long, elegant finish. Maceration and 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 and colour. The wine remained in temperature controlled stainless steel tank for a few months before being transferred to 100% new oak barriques for malolactic fermentation and 14 months ageing."