The fruit was hand harvested and transported to the winery where it was cooled overnight and hand sorted. Maceration lasted for 6 weeks with minimal pump overs and temperatures ranging from 12°-27°C. The wine was pressed to tank and allowed to settle for 7 days prior to oak maturation in 30% new French oak & 70% old French oak.

Deep red/purple hues with aromas of red earth with a compote of berries and fine nuances of dried bay leaf. The oak is gentle with soft tannins and spice notes with a long complex finish.