Manincor, Mason Di Mason, 2016 - Half-bottle

Each batch of grapes from the various parcels of vineyard was harvested and crushed separately. Fermentation was spontaneous and took place in opentop oak vats using yeasts occurring naturally on the grapes. Skin contact lasted three weeks and the skins were pushed down into the embryonic wine twice per day as they rose to the surface. The young wine was transferred to barriques, 50 % of which were new, and was left to mature there on the fine lees for 12 months. The blend was then made and only the best barrels were selected for the Mason di Mason.

"Full ruby red in colour, the bouquet has a ripe Pinot Noir fruit aroma characterised by lifted violets, dark cherries, mocha, toffee, vanilla & hazelnuts on the palate. A long multi-layered mid-palate is complimented by the smooth & silky texture with soft, round, mouth-filling tannins to deliver a clean, elegant, harmonious and persistent finish full of personality."
Manincor