Rich aromas of roasted red pepper, coffee and soy sauce follow through to beautifully integrated and full-bodied palate of rich black fruit, vanilla and oak spice with hints of chocolate and firm tannins. Fermentation was initiated at 28°C, but the temperature was decreased afterwards in order to avoid excessive extraction of the elements in the skins. The wine was stored in oak barrels, 70% American and 30% French for 14 months during which time malolactic fermentation was carried out. 91% Carmenere 4% Cabernet Sauvignon 3% Petit Verdot 2% Malbec .