The grapes are fermented in small open fermenters under header boards with extra time on skins to maximise colour, fruit intensity and tannin structure. It is then aged in two and threeyear-old French oak barrels for 16-18 months before selection
and blending. The wine is matured in bottle for many years prior to release, for harmony of structure and flavour.

It has a deep plum colour and a distinctive regional aroma of red berry fruits, subtle vanilla and milk chocolate. The palate is round, rich and full, with complex blackberry, blackcurrant and mulberry flavours and finely balanced tannins that give the wine structure and longevity. The finish is rich, long and complex.