The grapes were hand harvested and carefully sorted. Fermentation took place in open vats and each cultivar was separately matured for 12 months in third and fourth filled French oak barrels.
Deep ruby red with a violet rim. Showing aromas of ripe currants, forest floor and tea leaf caressed by the spicy flavours of white pepper and coriander. Complex concentrated fruits, medium bodied with dense but silky tannins.