The vines are relieved with reduced amounts of water to limit vigor and increase color and concentration. After harvesting, the grapes are pressed into steel containers. A short maceration serves the grapes to acquire further color while 10 days of fermentation at controlled temperature are required with reduced daily pumping over only at the end of the fermentation process to prevent the appearance of an excessive tannic load. After racking, the wine ages American oak for 6 months.

Immediate on the nose the aromas of ripe plum, blueberries and blackberries in jam with a polite pose of black pepper and sweet spices to finish a spicy and enveloping taste. Tannin maturity with hints of cocoa and vanilla for a medium finish and a soft sip.