Showcasing the Tscharke Family Seppeltsfield and Marananga Vineyards, the region’s terroir is reflected in this wine’s quality and complexity.

Deep garnet colour with a subtle purple hue. A lifted nose of dark cherries, white chocolate and cloves with hints of roast meats. The palate is full bodied with drying but very fine tannins. Dusty cherries mingle with black fruits and a scorched earth character. A long linear wine that begs for a plate of cured meats, olives and cheese.

The Tempranillo is crushed and fermented in open top fermenters. Heading down boards were used to submerge the cap to ensure maximum extraction of tannins and colour. Fermentation was followed by two weeks extended maceration before being basket pressed and racked to barrel for maturation and secondary malolactic fermentation.

The Graciano was crushed and fermented in open top fermenters with regular pump overs, with the wine basket pressed and racked to barrel for fermentation and secondary malolactic fermentation. The wine was blended two months prior to bottling.

Good rainfall late in winter and early spring gave the vineyards a great start to the season followed by ideal day and night temperatures for fruit ripening particularly towards the end of the season enabling harvest delay to encourage perfect tannin ripeness.