The must was cold-soaked for two days at 12°C. Fermentation took place in stainless steel tanks with two daily pump-overs to ensure optimum extraction of colour and flavour while imparting structure. Maceration lasted for eight to ten days, and then the young wine was pressed off its skins, clarified, and transferred for malolactic conversion. It was racked off its lees into oak barrels, approximately 70% old oak, of which 35% was American and the remainder French, for 13 months.

This deliciously smooth wine delivers rich, intense aromas of blackberry and black cherry and subtle hints of toasty oak. Opulent, with juicy berry fruits, a defined mineral character, and subtle nuances of vanilla and cedar box, the palate is velvety soft with beautifully integrated tannins and a long, elegant finish.