The grapes were hand-harvested in small cases to preserve the quality of the fruit, which was then 100% destemmed and lightly pressed. Vinification took place in closed temperature-controlled stainless steel tanks at 30 to 32°C in the gravity-fed winery to keep pumping to a minimum. Maceration lasted 12 to 15 days, when the desired level of colour, flavours, and fine tannins were extracted. The wine was aged in oak, of which 20% was new, for a period of 16 months.

Opaque and opulent, with all the characteristics of Syrah from the Northern Rhône, with intense cassis and rich chocolate undertones. Smooth, silky and concentrated with fine tannins and harmonious balance through to a deliciously long finish.