Handpicked grapes were de-stemmed and crushed. The wine was fermented in Stainless steel tanks with pump-overs done 3time a day. The wine was fermented dry and then pressed. Malolactic fermentation was done partially in barrel and tanks. The wine was then matured in French oak barrels (300L barrels) for a period of 12 months before blending. A light ltration was done before bottling.
Notes of tobacco, dark fruit mainly plum and hints of buchu. A medium bodied and fruit driven style of Merlot, with a subtle structure and silky tannins. Fleshy plums, cigar box and oak undertones with very smooth and silky tannins.