Each vineyard was specially selected, and each bunch of grapes was hand-picked early in the morning. The grapes were cold soaked for two days, then the juice inoculated with a French-sourced yeast. The must was fermented and pumped over four times daily, followed by an extended maceration for fourteen days, and a fractional pressing.
Red fruit, dried plum and cranberries on the nose with hints of mint and dried herbs. Elegant palate with silky tannins and an elegant long finish.