Bordeaux Blends (containing two or more of the following: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec).

Grapes were crushed, destemmed and cold soak for two days prior to inoculation. Fermentation peaked at 28°C. With regular and controlled pump overs sufficient colour and tannin structure were extracted. After extended maceration the skins were gently pressed. Malolactic fermentation in barrel and tank. 15 Months in 100% French Oak. 79% First Fill, 17% Second Fill and 4% Third Fill

Braised pork belly, Chalmar beef rump and mushroom ravioli. Rich and hearty beef stew. Traditional Greek Moussaka