2017 One Man Band

Winemaking

Our red wine vinification is very traditional. Hand harvested, before being destemmed and sorted on a vibrating table, the grapes were destemmed and not crushed. Once wild fermentation had started the skin cap was softly punched down 2-3 times per a day to achieve desired extraction.

Post fermentation the wines underwent extended maceration; the wines were tasted regularly in order to assess the extraction level and when to press-off. Once pressed off, the wines undergo spontaneous malolactic fermentation in barrel where they were aged for 12-16 months, in 500L French oak barrels, of which 18% is new oak.

CABERNET SAUVIGNON
The typical flavour profile is classically Cabernet with deep, dark cassis and cigar box aromas.

SYRAH
Syrah is dense and powerful, but with bags of ripe red berry fruit and spice. It provides the warmth in the blend that is a perfect counterpoint to the coolness of the Iona contributions.

PETIT VERDOT
It is very tannic and dark, but brings great colour, structure and aromatics to the blend.

PINOT NOIR
Contributes red fruit, floral perfume and soft, elegant tannins to the blend.

MOURVÈDRE
Lends weight, spice and wild berries to the blend.

VIOGNIER
is a very aromatic varietal and brings perfume to the blend. Jasmine, almonds and peaches are classic Viognier aromas.