Nose
Rich and layered, the wine is made distinctive by its aromatic complexity of rich and ripe-red berries, spicy vanilla, black cherry and tobacco, followed by hints of black tea and mineral notes.
Palate
The mouthfeel is refined and sophisticated with tremendous length. Complex and harmonious, this amazing wine enthralls the palate with a seamless core of fruit and integrated tannins. Full-bodied elegance at its best, the Roy Estate Proprietary Red 2007 exudes a perfect balance of sweet tannins, vibrant acidity and a low level of alcohol.
Bottling
Bottled unfined and unfiltered May 19, 2009.
Winemaking
Concrete tanks / Open top fermenters
MACERATION TIME
14-28 days
MALOLACTIC FERMENTATION
100% barrel fermention
Aging
18 months in new French oak.
