Hand picked and then meticulously hand sorted, at both a bunch and berry level, before a gentle crush and five days of cold soaking to extract colour and flavour. After fermentation, the wine was pressed and transferred to French oak barrels for 20 months of maturation – 20% of the Cabernet portion was new 225L, the rest being made up of 2nd, 3rd and neutral fills. After blending and bottling, the wine was aged for another 12 months prior to release.

This crimson red wine has an inviting nose of black and red fruit with a hint of spice and cigar box. On the palate these flavours gain more dimension, supported by smooth tannins and integrated oak.