Grapes were handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 26°C. Malolactic fermentation is completed in tank, 80% of the wine is matured for 12 months in inert 300 litre French oak barrels.
A medium bodied red wine packed with juicy ripe plums and black cherries on the nose, as well as spice and freshly cracked black pepper. There is subtle, well balanced toasty oak on the palate, supported by refined tannins and a lingering finish.