The grapes were hand-picked and de-stemmed into open top fermenters. Around 30% whole bunches were added back to the ferment. After a five day cold soak, the ferment was allowed to warm up and progress without the addition of cultured yeast. Once pressed, the young wine spent 10 months in new and used oak barrels. All barrels were blended and the wine bottled
Vibrant black fruits on the nose with a supporting nuance of aromatic oak. The palate is full bodied and rich with soft tannins and a long finish.